Archive for the ‘Honey’ Category

Five-Spiced Sesame Tuna and Avocado

Five-Spiced Sesame Tuna and Avocado
Recipe & picture courtesy of Rachael Ray

4 Servings
Prep 10 min
Cook 10 min

  • 2 avocados
  • Juice of 1/2 lime
  • 1/3 cup balsamic vinegar (eyeball it)
  • 1/4 cup tamari (dark soy sauce)
  • 3 tablespoons honey (eyeball it)
  • 2 tablespoons vegetable oil
  • Four 6-ounce tuna steaks
  • 2 teaspoons Chinese five-spice powder
  • Salt and pepper
  • 1/2 cup toasted sesame seeds
  • 1/4 cup snipped chives
  • 1/2 head iceberg lettuce, shredded
  1. Thickly slice the avocados lengthwise and coat with the lime juice to prevent browning; set aside. In a small saucepan, over medium-high heat, bring the vinegar, tamari and honey to a low boil. Lower the heat and simmer until syrupy, 6 to 7 minutes. Set aside.
  2. In a large skillet, heat the oil over high heat. Sprinkle the tuna with the five-spice powder and season with salt and pepper. Place the tuna in the skillet and cook, turning once, until just browned, 1 to 2 minutes on each side. Slice the tuna and top with the sesame seeds and chives.
  3. Divide the lettuce among 4 plates and top with the tuna and avocado. Drizzle with the dressing.

**Personal Review: No Review Yet**

Honey Spice-Rubbed Pork Tenderloin


Recipe & picture courtesy of Kraft Foods

Prep Time: 5 min
Total Time: 35 min
Makes: 4 servings

  • 1 pork tenderloin (1 lb.)
  • 1/4 cup KRAFT CATALINA Dressing, divided
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. dry mustard
  • 1/2 tsp. paprika
  • 1/4 tsp. dried thyme leaves
  • 1 Tbsp. honey
  1. Preheat oven to 425ºF. Brush meat with 2 Tbsp. of the dressing. Mix dry ingredients; rub onto meat. Place in baking pan. Mix remaining 2 Tbsp. dressing and honey; set aside.
  2. Bake 15 min.; brush with dressing mixture. Bake an additional 10 min. or until cooked through (160ºF).
  3. Remove meat from oven; cover with foil. Let stand 5 min. before slicing.

How to Prepare on the Grill:
Preheat grill to medium heat. Prepare meat as directed, rubbing with spice mixture. Place meat on grill; cover grill with lid. Grill 20 min., or turning occasionally. Brush with some of the honey mixture. Continue grilling 5 to 10 min. or until meat is cooked through (160ºF), turning and brushing frequently with honey mixture. Let stand covered with foil, 5 min. before slicing.

**Personal Review: No Review Yet**

Kansas City-Style Sticky Spareribs


Recipe & picture courtesy of Rachael Ray

SERVES 8
Prep Time: 30 min
Cook Time: 4 hr

  • 1/2 cup plus 2 1/2 tablespoons brown sugar
  • 2 1/2 tablespoons hot paprika
  • 4 teaspoons onion powder
  • 1 1/2 teaspoons celery salt
  • Salt and pepper
  • 2 racks pork spareribs (about 7 pounds total)
  • 2 cups ketchup
  • 1/4 cup honey
  • 1/4 cup apple cider vinegar
  1. Soak 3 cups wood chips in water according to the package directions or for 1 hour. Meanwhile, combine the 2 1/2 tablespoons brown sugar, the paprika, onion powder, celery salt and 4 teaspoons each salt and pepper. Run a paring knife down the length of the bone side of each rack to split the skin, then season all over with the rub.
  2. Remove the grill racks. Arrange a drip pan or disposable baking sheet on one side of the grill to catch drippings. Drain the wood chips and transfer to a 2-foot-long sheet of heavy-duty foil. Wrap tightly, creating a secure pouch, then poke 10 holes at the top to create a smoker box. Place the pouch on the other side of the grill, opposite the drippings pan. Set the grill racks into place, close the grill and preheat to 325°.
  3. Working quickly, arrange the ribs, meaty side up, over the drip pan. Grill, covered, turning occasionally, until the meat shrinks away from the bone and is fork-tender, about 3 1/4 hours.
  4. Meanwhile, in a small saucepan, combine the remaining 1/2 cup brown sugar, the ketchup, honey and vinegar over mediumhigh heat and season with salt and pepper. Bring just to a boil, then lower the heat to medium-low and simmer, stirring occasionally, until smooth, about 5 minutes.
  5. Brush the ribs all over with the sauce, arrange meaty side up and grill, turning once, at 200° for 20 minutes. Cut the racks into individual ribs and serve with the sauce on the side.

**Personal Review: No Review Yet**

Asparagus Tempura


Recipe & picture courtesy of Rachael Ray

SERVES 6
Prep Time: 15 min
Cook Time: 15 min

  • 1/4 cup yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 4 cups vegetable oil
  • 3/4 cup flour
  • 1/2 cup cornstarch
  • 1/4 cup sesame seeds (optional)
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup seltzer, at room temperature
  • 1 pound asparagus
  1. In a small bowl, stir together the yogurt, mayonnaise, mustard and honey.
  2. In a large saucepan, heat the oil over medium-high heat until the temperature registers 375° on a deep-fry thermometer.
  3. Meanwhile, in a large bowl, whisk together the flour, cornstarch, sesame seeds, salt and baking soda. Whisk in the seltzer until smooth.
  4. Add the asparagus to the batter and turn to coat. Transferring one piece at a time, add about one-quarter of the asparagus to the hot oil and cook, turning, until golden and crisp, 1 1/2 to 2 minutes. Drain on paper towels. Repeat with the remaining asparagus, allowing the oil to return to 375° between batches. Serve hot with the dipping sauce.

**Personal Review: No Review Yet** 

Nut ‘N’ Honey Smoothie


Recipe & picture courtesy of Rachael Ray

MAKES 1 DRINK

  • 1/2 cup sliced almonds, toasted
  • 1/2 cup whole milk
  • 1/4 cup creamy peanut butter
  • 3 tablespoons honey
  • 1 1/2 cups ice cubes
  1. Using a blender, mix the almonds, milk, peanut butter and honey on high speed until smooth, about 1 minute. Add the ice cubes and blend until slushy, about 15 seconds.

**Personal Review: No Review Yet**

Pacific Rim Glazed Flank Steak


Recipe & picture courtesy of Family Time

Serves: 4 to 6
Prep Time: 20 minutes
Cook Time: 17 to 20 minutes

  • One 1 1/2- to 2-pound beef flank steak
  • 1 cup prepared, commercial teriyaki marinade
  • 1/2 cup chopped onion
  • 1/3 cup honey
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon dark sesame oil
  • 1 clove garlic, crushed
  • Pepper, (as desired)
  1. In a medium shallow container, whisk together the teriyaki marinade, onion, honey, rosemary, sesame oil, and garlic. Season to taste with pepper. Remove and reserve 3/4 cup for basting.
  2. With sharp knife, lightly score both sides of the beef steak in a crisscross pattern. Put the steak in the marinade and turn to coat. Cover and refrigerate for at least 30 minutes, turning once, and for up to 8 hours.
  3. Prepare a charcoal or gas grill so that the coals are medium-hot.
  4. Lift the steak from the marinade and scrape off as much of the marinade as possible. Discard the marinade.
  5. Grill the steak, uncovered, for 17 to 20 minutes for medium-rare to medium. Turn the steak once during grilling and baste occasionally with the reserved 3/4 cup of marinade.
  6. Transfer any marinade leftover from basting to a small saucepan and set over medium-high heat. Bring to a boil, reduce the heat, and simmer for 1 to 2 minutes.
  7. Meanwhile, carve steak diagonally across the grain into thin slices and arrange on a platter. Spoon the hot marinade over the beef and serve.

**Personal Review: No Review Yet**

Devilish Sesame Chicken with Green Beans and Scallion Rice


Recipe & picture courtesy of Rachael Ray

Serves 4

  • 3 tablespoons vegetable oil
  • 1 cup white rice
  • 2 cups chicken broth
  • Salt
  • 1/2 pound green beans
  • 1 pound chicken breast, chicken cutlets or chicken tenders, thinly sliced
  • 1 red bell pepper, seeded and thinly sliced
  • 3 tablespoons tamari (dark soy sauce)
  • 3 tablespoons honey
  • 1 tablespoon hot pepper sauce
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sesame oil
  • 1 bunch scallions, finely chopped
  • 2 tablespoons sesame seeds, toasted
  1. In a large saucepan, heat 1 tablespoon oil, 1 turn of the pan, over medium-high heat. Add the rice; toast, stirring, for a minute or two. Add 1 1/2 cups chicken broth, lower the heat, cover and simmer until tender, about 17 minutes.
  2. In a medium skillet, bring enough water to reach a depth of 1 inch to a boil, salt it, add the green beans and cook for 2 minutes; drain and rinse with cold water.
  3. In a large skillet, heat the remaining 2 tablespoons oil, 2 turns of the pan, over high heat until rippling. Add the chicken and cook until golden, 3 to 4 minutes. Add the red pepper and cook until just softened, 3 minutes. Add the green beans and cook, tossing, for 1 minute.
  4. In a bowl, mix together the tamari, honey, hot sauce, mustard and remaining 1/2 cup chicken broth. Pour the sauce over the chicken and vegetables; toss. Drizzle the sesame oil over the chickenal.
  5. Stir the scallions into the rice and fluff with a fork. Serve the chicken over the rice and top with the sesame seeds. and pepper. Cover to keep warm.

**Personal Review: No Review Yet**