Honey Main Dishes

Apricot Glazed Chicken

1 4–5 lb. roasting chicken

1 c. seedless red or green grapes

4 Tbsp. Cox Honeyland's Apricot Creamed Honey

1 16 oz. can Apricot halves, divided

1/4 c. butter, melted

2 tsp. seasoned salt

1/4 tsp. pepper

½ c. chicken broth

Grape clusters and fresh herbs for garnish

Rinse chicken in cold water and pat dry with paper towels. Toss one cup of grapes with two tbsp. honey in a small bowl. Place grapes in the body cavity. Tie legs close to body and fold wing tips back or secure with skewers or cotton string. Place chicken breast side up on a rack in a roasting pan. Drain apricot halves, reserving the syrup. Set aside six halves for garnish. Puree remaining apricots in a food processor with melted butter, seasoned salt, pepper, and remaining honey. Brush mixture over chicken. Pour broth and apricot syrup in the bottom of the pan. Cover loosely with tented foil. Bake at 350 °F for 1 3/4–2 hours or until chicken reaches 180 °F when a thermometer is inserted in the thigh. Baste occasionally with pan drippings. Remove foil for the last 30 minutes. Serve chicken on a platter garnished with grapes, apricot halves, and fresh herbs.

Home Run Honey Sauce

1 c. water

4 tsp. cornstarch

1 tsp. minced garlic

6 Tbsp. green onion, thinly sliced

6 tsp. fresh jalapeno peppers, chopped and seeded

2/3 c. Cox Honeyland's Honey

4 Tbsp. seedless red raspberry preserves

1/2 c. ketchup

3 Tbsp. hot sauce

Nonstick cooking spray

In a small bowl, whisk together water and cornstarch. Set aside. Lightly spray the bottom of a medium saucepan with non-stick spray. Over medium heat, sauté garlic, green onion, and chopped jalapeño in the saucepan for 2–3 minutes until softened. Add honey, raspberry preserves, ketchup, and hot sauce to the pan and stir to incorporate. Cook over medium heat for 1–3 minutes to infuse all flavors.

Whisk in water/cornstarch mixture and continue to cook over medium heat just until the sauce thickens, about three minutes. Remove from heat and allow sauce to cool slightly. 

Brush sauce onto one side of meat (chicken breasts, ribs and pork chops all work well) during the final 1–2 minutes of grilling (sauce will burn if left over heat too long). Remove finished meat from the grill and place onto a serving platter. If desired, garnish top of meat with additional sliced green onion.

Honey Baked Ham

1 precooked ham, sliced

½ c. Cox Honeyland's Cherry Honey

¼ tsp. ground allspice 

½ c. brown sugar

¼ tsp. ground cloves

Sauce:

1 can cherry pie filling 

1 Tbsp. lemon juice

¼ tsp. ground allspice 

¼ tsp. cloves

Mix honey, brown sugar, ¼ tsp. allspice, and ¼ tsp. ground cloves together and spoon over ham while it cooks. Combine sauce ingredients together and pour over the top of the ham for the last half hour of cook time.

Honey Glazed Salmon

1 lb. fresh salmon 

2 Tbsp. olive oil

¼ c. Cox Honeyland's Orange Honey 

1 clove crushed garlic

1 Tbsp. chili powder

Heat the oil in a skillet. Add the salmon and sauté until nearly done. Meanwhile, in a small bowl, mix the honey, garlic, and chili powder. Just before the salmon is done, pour honey mixture on top. The mixture will bubble up over the olive oil and form a glaze. Serve at once. 

Lemon Chicken

2 whole chicken breasts, skinned, boned, and halved

½ lb. fresh broccoli

1 8 oz. can pineapple rings, drained

4 oz. - 4 slices monterey jack cheese

1 Tbsp. Cox Honeyland's Lemon Creamed Honey

2 tsp. fresh chopped thyme or 1 tsp. dry

1–2 tsp. lemon pepper

Cut broccoli into spears and steam until tender. Flatten chicken until 1/4 inch thick. In a large skillet, cook chicken until no longer pink. Turn once. Pour honey on chicken and let it melt. Add thyme and turn chicken several times until glazed. Sprinkle with lemon pepper. Layer a pineapple ring on chicken, then broccoli and cheese. Cover for one minute to allow the cheese to melt. Serve immediately.

Pork Tenderloin with Honey-Balsamic Sauce

2 pork tenderloins

Dry Rub:

1/4 c. paprika

1/4 c. kosher salt

1/4 c. fresh ground pepper

1 Tbsp. garlic powder

1 Tbsp. onion powder

1 tsp. ground chipotle peppers

Sauce:

1/3 c. seedless raspberry preserves

1/3 c. Dijon mustard

1/3 c. balsamic vinegar

1/3 c. Cox Honeyland's Honey

Wash tenderloins and pat dry. Combine dry rub ingredients together, then apply half of dry rub to each tenderloin. Set aside and let come to room temperature, about 1 hour. Prepare the grill for direct cooking over medium-high heat. Cook tenderloins over medium-high heat for 10 minutes. Turn and cook for 10 minutes more. Remove from heat and wrap in aluminum foil for 10 minutes.

Combine raspberry preserves, mustard, vinegar, and honey in a small saucepan. Heat over medium-high heat until almost boiling, then remove. To serve, slice tenderloin 1/4 to 1/2-inch thick and fan out on a plate. Drizzle warm sauce over slices.

Spicy Cherry Glazed Chicken

6 skinless chicken thighs

1 Tbsp. vegetable oil

3/4 c. frozen apple cherry juice concentrate

1/4 c. Cox Honeyland's Cherry Honey

1 tsp. salt

1/2 tsp. ground cinnamon

1/2 tsp. crushed red pepper flakes

1/4 tsp. ground allspice

1/2 c. dried cherries

1/2 c. water

2 tsp. cornstarch

Place oil in the bottom of a 13x9 inch baking pan. Spread to coat the bottom. Arrange chicken thighs in the pan. Set aside 

In a small saucepan, combine apple cherry juice concentrate, honey, salt, cinnamon, crushed red pepper, and allspice and mix well. Bring just to a boil over medium-high heat. Remove 1/2 cup sauce from the pan and set aside. Pour remaining sauce evenly over chicken in the baking pan. Bake at 350 °F for 40–50 minutes or until chicken is cooked through, turning once during baking. Remove chicken to a serving dish and keep warm. Pour pan drippings into reserved sauce and stir in dried cherries, water, and cornstarch. Bring to a boil over medium-high heat. Cook for 1–2 minutes or until sauce is thickened, stirring frequently. To serve, pour sauce evenly over chicken.

Szechuan Walnut Chicken Stir-Fry

8 oz. boneless, skinless chicken breasts, cut into ½ inch cubes

1 Tbsp. peanut oil

1 ½ c. carrots, thinly sliced

½ c. yellow onion, cut into ½ inch wedges

1 c. green pepper, sliced 1 ¼ inch strips

¼ c. chopped walnuts

Seasoning Sauce:

2 tsp. cornstarch

2 Tbsp. San-J Tamari Sauce

1 Tbsp. San-J Szechuan Sauce

1 Tbsp. water

Add seasoning sauce ingredients together and set aside. Place oil in wok and heat to medium-high (350 °F). Add carrots and stir-fry for 1 minute. Add onions and green peppers and stir-fry for 2 minutes. Remove from the wok. Stir-fry chicken 2 minutes or until done. Add vegetable mixture and seasoning sauce. Stir-fry until thickened. Serves 3.

Tamari/Szechuan Dip

½ c. reduced-fat mayonnaise or low-fat yogurt

½ c. light sour cream

2 Tbsp. San-J Szechuan Sauce

2 Tbsp. San-J Tamari Sauce

2 tsp. dried chives

1 tsp. instant minced onions

½ tsp. ground mustard

Combine all ingredients. Mix well and chill at least 2 hours before serving. Serve with fresh vegetables. Yield: 1 1/3 cups. 

Teriyaki Cashew Chicken

½ lb. green beans, cut diagonally

1 ½ lb. boneless, skinless chicken breasts, shredded

1 c. raw cashews

10 oz. San-J Teriyaki Sauce

½ c. peanut oil

Shredding and marinating the chicken:

Cut slightly frozen chicken breasts into 3 layers, cut into 1 ¼ inch strips. Shred strips of chicken. Add enough San-J Teriyaki Sauce to cover shredded chicken and marinate for at least 30 minutes.

Stir-fry:

Drain chicken and reserve teriyaki sauce. Heat the wok to high. Drizzle peanut oil and add chicken. Cook the chicken, stirring constantly until each piece turns white, about 30 seconds. Pour in reserved San-J Teriyaki sauce. Lower heat slightly and let sauce come to a boil. Add green beans and more oil if necessary. Cook for 45 seconds. Add cashews. Stir to coat all ingredients. Cook for 30 seconds or until all ingredients are hot. If needed, add a little more San-J Teriyaki sauce. Remove from heat and serve. Serves 4. 

Thai Peanut Chicken

½ lb. red bell pepper, coarsely diced

1 ½ lb. boneless, skinless chicken breast, cut into 1 ½ inch strips

2 medium cucumbers, cut into half-moons

1 c. dry roasted, unsalted peanuts

1 ½ c. Thai peanut sauce

6 Tbsp. peanut oil

Heat wok or skillet. Drizzle oil and add chicken. Cook the chicken, stirring until each piece turns white. Pour in Thai Peanut Sauce. Lower heat and bring to a boil. Add peanuts and bell pepper. Stir constantly. Cook for 45 seconds. Add cucumber and stir to coat. Remove from heat and serve.