Grilled Pork Tenderloin

Ingredients

• 2/3 cup Sue Bee® Honey
• 2 (1 lb) pork tenderloins
• 1/2 cup Dijon mustard
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt

Directions

• Place pork in large plastic bag.
• Mix remaining ingredients.
• Set aside 2/3 cup.
• Pour remaining marinade over pork, turn to coat.
• Seal bag and refrigerate for 4 hours.
• Drain.
• Grill, covered, over indirect medium heat for 10 minutes each side.
• Juices should run clear.
• Serve with reserved sauce.

Ingredients

• 1/3 cup Sue Bee® Honey
• 2 teaspoons garlic powder
• 1/2 teaspoon ground red pepper
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 teaspoons chili powder
• 8 boneless skinless chicken thighs
• cooking spray
• 2 teaspoons cider vinegar

Directions

• Preheat broiler.
• Combine garlic powder, red pepper, paprika, cumin, salt and chili powder in a large bowl.
• Add chicken; toss to coat.
• Place chicken on a broiler pan coated with cooking spray.
• Broil chicken 5 minutes on each side.
• Combine Sue Bee® honey and vinegar in a small bowl.
• Remove chicken from oven; brush 1/4 cup honey mixture on chicken.
• Broil 1 minute.
• Remove chicken from oven and turn over.
• Brush chicken with remaining honey mixture.
• Broil 1 additional minute or until chicken is done.

Ingredients

• 1/4 cup Sue Bee® Honey
• 1/2 cup skim milk
• 1 teaspoon vanilla
• 2 large eggs
• 2 cups all-purpose flour
• 1 cup Splenda sugar substitute
• 1/2 stick light margarine
• 3/4 teaspoon salt
• 2 teaspoons baking powder
• 1 cup fresh blueberries

Directions

• Preheat oven to 350 F.
• Line 10 muffin cups with paper liners.
• Sift together flour, baking powder, salt; set aside.
• Beat together margarine, Splenda and Sue Bee® honey with an electric mixer until light and fluffy.
• Add eggs one at a time beating well after each addition.
• Stir in vanilla.
• Alternately stir in flour mixture and milk, beginning and ending with flour mixture.
• Fold in berries.
• Spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes.
• Cool in pan 10 minutes on a wire rack.
• Remove from pan.
• Cool completely on wire rack.

Braised Chicken With Lemon and Honey

Ingredients

• 1/2 cup Sue Bee® Honey
• 1 tablespoon olive oil
• 1 5/8 kg whole chickens
• 1 red onion
• 12 whole garlic cloves
• 1 lemon
• 3/4 cup chicken stock
• fresh oregano leaves

Directions

• In a large, deep frypan over high heat, add oil and chicken.
• Cook chicken, turning only once, for approximately 5-8 minutes until golden brown. Remove chicken to a plate; set aside.
• Reduce heat to medium, add onion and cook for 1 minute; add garlic and cook for another minute.
• Return chicken to pan; add the lemon, chicken stock and Sue Bee® honey.
• Reduce heat to medium-low, place cover on pan and simmer for approximately 20 minutes or until the chicken is cooked through.
• Preheat broiler.
• Increase heat to medium and simmer sauce, uncovered, for 5-8 minutes to thicken.
• Place chicken under a hot broiler for 3-4 minutes until crisp.
• Place chicken on serving platter, top with sauce and fresh oregano leaves.

Grilled Thai Thighs

Ingredients

• 1/2 cup Sue Bee® Honey
• 12 skinless chicken thighs
• 1 tablespoon onion powder
• 1/2 cup Dijon mustard
• 2 tablespoons soy sauce
• 1/2 cup sriracha sauce

Directions

• Combine all ingredients in a ziploc bag and marinate overnight in refrigerator.
• Grill.

Chicken Breasts in Curry Honey Mustard Sauce

Ingredients

• 1/3 cup Sue Bee® Honey
• 4 skinless chicken breasts
• 2 tablespoons margarine
• 1/4 cup prepared mustard
• 4 teaspoons curry powder
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon cumin

Directions

• Melt the margarine in an ovenproof pan.
• Add Sue Bee® honey, mustard, curry powder, cayenne pepper and cumin; mix well.
• Add the chicken breasts and make sure they are covered by the sauce.
• Cover and marinate in the refrigerator for 4 hours or more.
• Preheat oven to 375 F.
• Remove from refrigerator and bake covered for 10-15 minutes.
• Remove cover and bake 10-15 minutes more until done and juices run clear.
• Baking time will depend on the thickness of the chicken breasts.

Citrus Marinated Pork Chops

Ingredients

• 3 tablespoons Sue Bee® Honey
• 2 limes
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 3 garlic cloves
• 1 teaspoon paprika
• 1 teaspoon Dijon mustard
• 2 tablespoons balsamic vinegar
• 2 lemons
• 2 oranges
• 6 boneless pork chops

Directions

• Combine ingredients in a large Ziploc freezer bag.
• Remove as much air as possible.
• Label and freeze.
• Defrost overnight in the fridge; pork will marinate as it defrosts.
• To serve, remove chops from bag and place in a non-stick skillet; reserve marinade.
• Cook for 5 minutes, or until brown, repeat for other side.
• Add marinade, and reduce heat to medium. Cover and cook for 7 minutes, or until chops are no longer pink in the middle. Transfer pork to a plate and cover. Turn heat to high and whisk for 3-5 minutes until sauce is thick. Spoon over pork. Pork Chops can also be made on the BBQ/Grill if desired.

Honey Garlic Pork Ribs

Ingredients

• 1/2 cup Sue Bee® Honey
• 4 lbs pork back ribs
• 1/2 cup packed brown sugar
• 3 tablespoons soy sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground mustard
• 1/2 teaspoon salt

Directions

• Cut ribs into serving size pieces; place in a large resealable plastic bag.
• Combine remaining ingredients; pour over ribs.
• Seal bag; turn several times.
• Refrigerate for several hours or overnight, turning bag occasionally.
• Drain ribs, reserving marinade.
• Return marinade to the refrigerator.
• Place ribs on a rack in a greased shallow baking pan.
• Cover and bake at 350 F for 1 1/2 hours.
• Drain.
• Pour the marinade over the ribs.
• Bake, uncovered, 45 minutes longer or until meat is tender, brushing occasionally with pan juices.

Spicy Sweet Honey Chili

Ingredients

• 1/3-1/2 cup Sue Bee® Honey
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 teaspoon thyme
• 1 teaspoon cumin
• 1 1/2 teaspoons chili powder
• 1 (14 1/2 ounce) can of petite diced tomatoes
• 2 (15 ounce) cans chili beans
• 1 1/2 diced jalapeno peppers
• 1/2 cup chopped green bell pepper
• 1 chopped garlic clove
• 1 cup chopped sweet onion
• 2 lbs ground Beef

Directions

• Crumble ground beef in large pan and brown.
• Add onion, green pepper and garlic.
• Cook until onion is translucent; drain oil.
• Add tomatoes, jalapeno peppers, chili beans, chili powder, cumin, thyme, salt and cinnamon.
• Stir and simmer on low for at least 25 minutes.
• Add Sue Bee® honey; continue to stir.
• Serve.

Grilled Chicken With Curry Glaze

Ingredients

• 1/2 cup Sue Bee® Honey
• 4 chicken breast halves
• 1/4 teaspoon ginger
• 1/2 teaspoon red pepper flakes
• 1 teaspoon salt
• 3 teaspoons curry powder
• 1 garlic clove
• 2 teaspoons water
• 2 tablespoons finely chopped onions
• 1/4 cup butter
• 1/4 cup prepared mustard
• salt and pepper

Directions

• Combine Sue Bee® honey, ginger, red pepper, salt, curry powder, garlic, water, onions, butter and mustard in a small sauce pan.
• Cook over med heat, stirring constantly to a boil.
• Stir and cook 2 minutes more; remove from heat and set aside.
• Season chicken with salt and pepper.
• Grill meat until nearly done.
• Brush curry sauce on the meat during the last part of the cooking time.
• Turn and coat the other side.
• Keep turning and adding sauce until the sauce is used up, allowing 1 or 2 minutes between turns to allow the sauce to cook onto the meat.

Tanzanian Pineapple Salad

Ingredients

• 1/4 cup Sue Bee® Honey
• 3 large pineapple
• 2/3 cup cashew nuts
• 1/2 cup coconut
• 1 cup cream
• 1 1/2-3 ounces white rum

Directions

• Peel the pineapples and cut the flesh into cubes.
• In a dry frying pan, toast separately the cashews and coconut until lightly browned, then set aside to cool.
• Mix together the Sue Bee® honey, cream and rum to taste and pour this mixture over the pineapple cubes.
• Reserve some of the toasted cashews and coconut to use a garnish, then add the remainder to the pineapple.
• Mix well and place in the refrigerator to chill.
• Before serving, garnish with the reserved cashews and coconut slivers.

Cinnamon Chicken

Ingredients

• 1/2 cup Sue Bee® Honey
• 1/2 cup lemon juice
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1 1/2 cups chicken broth
• 2 cups sherry wine
• 2 teaspoons cinnamon
• 2 tablespoons sliced garlic
• 4 tablespoons oil
• 16 pieces chicken

Directions

• In large bowl, combine Sue Bee® honey, garlic, cinnamon, sherry, chicken broth, salt, pepper and lemon.
• Add in chicken and marinate 2 hours or overnight.
• Preheat oven to 350 F.
• Lay chicken in a single layer in large baking dish or aluminum pans.
• Pour marinade over chicken (marinade will thicken) and bake for 50-60 minutes.
• Serve with noodles and salad.

Corn, Tomato and Black Bean Salsa

Ingredients

• 1 cup Sue Bee® Honey
• 1 cup finely chopped onion
• 1/4 teaspoon ground cumin
• 1 tablespoon red chili powder
• 1 (15 ounce) can black beans
• 6 large coarsely chopped ripe roma tomatoes
• 1 1/2 cups fresh corn kernels
• 2 teaspoons salt
• 2 tablespoons red chili honey
• 4 tablespoons cider vinegar
• 2 jalapeno chilis
• 1/2 teaspoon lightly toasted,freshly ground cumin seed
• 6 tablespoons coarsely chopped fresh cilantro
• 4 tablespoons olive oil
• 2 teaspoons minced garlic
• 1/4 teaspoon garlic salt

Directions

To make red chili honey

• Mix Sue Bee® honey, red chili powder, cumin and garlic salt.
• Combine all ingredients in a small saucepan on low heat and cook for 1 minute, stirring constantly.

To make salsa

• Lightly saute the onion and garlic in the olive oil until soft.
• Mix the chopped cilantro, cumin seed, jalapeno, vinegar, honey, and salt together in a large mixing bowl.
• Add the corn, tomatoes, black beans and sauteed ingredients.
• Stir to combine thoroughly.

World’s Best Barbecue Sauce

Ingredients

• 1/2 cup Sue Bee® Honey
• 2 cups brewed black coffee
• 1 tablespoon crushed cumin
• 5 tablespoons chili powder
• 8 garlic cloves
• 1 anaheim chili
• 1 large onion
• 1/2 cup sweet soy sauce
• 1 1/2 cups brown sugar
• 1/2 cup Dijon mustard
• 1 1/2 cups apple cider vinegar
• 3 cups ketchup
• 2 cups Worcestershire sauce
• 1 lemon, juiced

Directions

• In a larger pot, combine all ingredients.
• Bring to a slow boil, lower heat and simmer for at least 2 hours.
• Strain before using.
• Makes 8 cups.

Turkey Injection Sauce With Honey, Herbs and Spice

Ingredients

• 1/4 cup Sue Bee® Honey
• 1 cup reduced-sodium chicken broth
• 1 fresh sage leaf
• 1 sprig fresh rosemary
• 3 tablespoons Worcestershire sauce
• 1 tablespoon hot sauce
• 1/4 cup garlic oil
• 1 sprig fresh thyme

Directions

• Mix all ingredients in a pot and simmer for five minutes then cool.
• Strain cooled sauce.
• Using an injection needle, inject liquid into the turkey throughout all the breast and thighs. Make one hole, inject 1/3 of the liquid and move needle 1/3 of a turn to inject a 1/3 turn again and inject remaining.
• Two injections per thigh and three per breast should be good.
• Turkey can be marinaded 1-24 hours before you cooking. Rub any juice that oozes out gently over the turkey.
• Grill, fry or roast your turkey.

Orange Berry Soup

Ingredients

• 1 tablespoon Sue Bee® honey®
• 2 cups orange juice
• 1/2 cup plain yogurt
• 2 teaspoons lemon juice
• 1 small banana
• 1 cup berries

Directions

• Place the orange juice in a bowl.
• Add Sue Bee® honey, yogurt and lemon juice.
• Whisk until it is all one color.
• Place 5 banana slices and 2 tablespoons berries in each bowl.
• Ladle the soup over the berries and bananas.
• You can add other kinds of fruit as well. Slices of kiwi are especially pretty.

Butternut Squash Soup

Ingredients

• 1 1/2 tablespoons Sue Bee® Honey
• sour cream
• 1/4 cup whipping cream
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• 1 teaspoon ground black pepper
• 2 teaspoons salt
• 6 slices bacon
• 2 tablespoons fresh lime juice
• 1 (32 ounce) container fat-free low-sodium chicken broth
• 4 (12 ounce) packages frozen butternut squash
• 2 garlic cloves
• 1 granny smith apple
• 2 celery ribs
• 2 carrots
• 1 large onion
• ground red pepper

Directions

• Cook bacon slices in large pot until crisp.
• Remove bacon and drain.
• Reserve 2 tbsp drippings in pan.
• Crumble bacon and set aside.
• Saute onion and carrots in bacon drippings over medium-high heat for about 5 minutes (until onion is tender).
• Add celery and apple to pan and saute 5 minutes.
• And garlic and saute 1 minute.
• Add squash and chicken broth.
• Bring to a boil, reduce heat and simmer for 20 minutes or until carrots are tender.
• Process mixture, in batches, in a blender or food processor until smooth.
• Return mixture to pot.
• Stir in lime juice and remaining ingredients.
• Simmer for 7-10 minutes or until thickened.
• Top soup with crumbled bacon and garnish with sour cream and red pepper.

Tomato Bisque

Ingredients

• 3 tablespoons Sue Bee® Honey
• 2 tablespoons olive oil
• 1/3 cup heavy cream
• 1/4 teaspoon finely ground black pepper
• 1 1/2 teaspoons coarse salt
• 1 1/2 cups reduced-sodium chicken broth
• 1 (28 ounce) can crushed tomatoes
• 3 sprigs fresh thyme
• 1 clove garlic
• 1 small onion
• 2 tablespoons chopped fresh flat-leaf parsley

Directions

• In a medium pot, heat the oil.
• Add the onion and cook over medium heat, stirring frequently, until tender and lightly browned on the edges, about 7 minutes.
• Add the garlic and thyme; stir until fragrant, about 1 minute.
• Add the Sue Bee® honey, tomatoes, broth, salt and pepper.
• Bring to a boil over high heat.
• Reduce the heat and simmer, stirring frequently, until reduced by a quarter and thickened, about 15 minutes.
• Using a standard or immersion blender, puree about half the soup; it will still be chunky and thick.
• Return it to the pot and stir in the cream.
• Heat gently and adjust the seasonings.
• Ladle into bowls, sprinkle with the parsley if using, and serve immediately.

Low-Fat Salmon Bisque

Ingredients

• 1/2 tablespoon Sue Bee® Honey
• 2 cups cooked salmon
• 2 tablespoons cornstarch
• 2 tablespoons butter
• 1/4 teaspoon pepper
• 1 teaspoon salt
• 1/8 teaspoon baking soda
• 2 cups water
• 1 teaspoon parsley
• 1/4 cup diced celery
• 1/4 cup diced onion
• 1 cup tomato juice
• 2 cups skim milk

Directions

• Combine the salmon, tomato juice, celery, onion, water and parsley and simmer fifteen minutes.
• Add the Sue Bee® honey, baking soda, salt, pepper, butter and cornstarch.
• Mix well until the butter has completely melted and thin with milk.

Honey Orange Glazed Pork Chops

Ingredients

• 1/2 cup Sue Bee® Honey
• 6 medium pork loin chops
• 1 cup orange marmalade
• 1/2 cup brown sugar
• Lemon pepper

Directions

• Season pork chops with lemon pepper and place in a 9×13-inch baking dish.
• Whisk together remaining ingredients.
• Coat top of pork chops with half of glaze mixture and bake at 350 F for about 20 minutes.
• Turn pork chops and cover with remaining mixture.
• Continue baking another 20 to 30 minutes or until pork chops are done.