honey - 2/3 - Annette's Sweet Treats

Bacon-Wrapped Chicken Kabobs

August 13, 2014 Leave a Comment

Bacon-Wrapped Chicken Kabobs

Bacon-Wrapped Chicken Kabobs Recipe

Bacon-Wrapped Chicken Kabobs

Basting Sauce: ½ cup orange marmalade (you could use jam in a pinch, but marmalade has the peel which gives it a more bitter-sweet flavor)

½ cup lower sodium soy sauce

2 Tbsp. honey

½ tsp. POWDERED GINGER

1 clove garlic, minced (or ¼ tsp. PENZEYS MINCED GARLIC)

2 large boneless, skinless chicken breast (about 1 lb.), cut into 1 inch pieces

½ lb. bacon strips, cut into thirds

1 lb. medium mushrooms

1 large onion, cut into 1 inch pieces

1 large green or red bell pepper, seeded and cut into 1 inch pieces

10-12 wooded 8 inch skewers (soak in water for 30 minutes before grilling)

(HIGHLIGHTED – are found in PENZEYS SPICES)

In a medium saucepan, combine the marmalade, soy sauce, honey, GINGER and garlic. Heat over medium until boiling. Boil the sauce, stirring frequently, until it is reduced by half its volume. Set aside and let cool.

Wrap each piece of chicken with a piece of bacon. Thread each skewer alternately with chicken, onion, mushroom and pepper. Grill the kabobs over medium-high heat, turning once, basting every few minutes with sauce, until the chicken is cooked through, about 8-15 minutes, depending on your heat level. The kabobs can also be broiled on high with the pan set several inches from the heat source. In that case, turn several times, basting each time, and watch closely. 5-6 servings

** Serve over white or brown rice.

(Recipe for Bacon-Wrapped Chicken Kabobs was in Penzeys Spices catalog)

Filed Under: Savory Tagged With: bacon, boneless skinless chicken breast halves, fresh mushrooms, green pepper, honey, low sodium soy sauce, orange marmalade, powdered ginger, wooden skewers

Chicken Breast with Melon Relish

June 9, 2014 Leave a Comment

Chicken Breast with Melon Relish

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

The topping is sweet and very flavorful, and goes well with the tender chicken breast to finish this wonderful summery dish. This recipe is Diabetic Friendly!

Roxanne Chan Albany, California

Chicken Breast with Melon Relish Recipe

Chicken Breast with Melon Relish

¼ tsp salt

¼ tsp. ground ginger

¼ tsp. ground nutmeg

¼ tsp. pepper

4 boneless skinless breast halves (6 oz. each)

1 Tbsp. canola oil

Relish: 1 cup diced cantaloupe

¼ cup finely chopped celery

1 green onion, chopped

2 Tbsp. minced fresh mint

1 Tbsp. chopped crystallized ginger

1 Tbsp. lime juice

1 Tbsp. honey

½ tsp. grated lime peel

In a small bowl, combine the salt, ginger, nutmeg and pepper. Rub over both sides of the chicken. In a large skillet, cook chicken in oil over medium heat for 8-10 minutes on each side or until a meat thermometer reads 170 F. Meanwhile, in a small bowl, combine the relish ingredients. Serve with chicken. 4 serving

(Recipe for Chicken Breast with Melon Relish was on www.tasteofhome.com, 2014)

Filed Under: Savory Tagged With: boneless skinless chicken breast halves, chopped celery, chopped green onion, crystallized ginger, diced cantaloupe, fresh mint, ground nutmeg, honey, lime juice & peel

Orange-Chipotle Chicken Wings with Chipotle Sour Cream Recipe

January 29, 2014 Leave a Comment

Orange-Chipotle Chicken Wings

Get ready for the Super Bowl – Seahawks vs. Broncos 2014. Why don’t you make these Orange-Chipotle Chicken Wings along with Chipotle Sour Cream. The recipes came from the January 26th Sunday Newspaper in the USA Weekend section. It’s something different — that I’m sure you’ll enjoy!!

Orange-Chipotle Chicken Wings with

Chipotle Sour Cream Recipe

Orange-Chipotle Wings

¼ cup hot water

3 chipotle chilies canned in adobo sauce, seeds removed

¼ cup chopped cilantro

1 Tbsp. tomato paste

2 Tbsp. orange marmalade

1 garlic clove, minced

½ tsp. ground cumin

¼ tsp. ground cinnamon

1 pinch tsp. ground allspice

1 pinch ground cloves

1 ½ Tbsp. white vinegar

Juice of 1 lime (approximately 3 Tbsp.)

1 Tbsp. creamy peanut butter

3 ½ lbs. chicken wings

1/8 cup olive oil (optional)

Vegetable cooking spray

2 Tbsp. honey

1 scallion, sliced thinly on bias for garnish

Preheat oven to 450 F. In the bowl of a food processor, combine the hot water, chipotles, cilantro, tomato paste, marmalade, garlic, spices, vinegar, lime juice and peanut butter; pulse to combine the ingredients into a coarse paste. Divide mixture in half.

Remove the chicken wings from the package and pat dry with paper towels. Remove the wings tips and discard. Cut the remaining wings into two pieces, dividing at the joint.

Marinate the wings in half of the chipotle mixture for 6 to 8 hours or overnight. The olive oil may be added to this mixture to help coat wings.

Spray a heavy-duty baking tray with vegetable cooking spray. Arrange the chicken wings on the tray in one layer with space between each wing. Spray the wings with a light layer of vegetable cooking spray. Place the wings on a tray over a sheet pan and bake in the oven for 20 to 30 minutes until the wings are golden brown and crisp. The wings may be crisped for 3 to 4 minutes under the broiler if necessary.

Add 2 tablespoons of honey to the remaining chipotle sauce. Place 2 tablespoons of sauce in a large mixing bowl. Add the hot wings and stir gently to coat every wing in sauce. Add more sauce to taste or serve extra sauce on the side.

Place the seasoned wings on a plate and garnish with sliced scallions. Accompany with a bowl of Chipotle Sour Cream.

Chipotle Sour Cream

2 chipotle chiles canned in adobo sauce, seeds removed

1 cup sour cream or fat-free Greek yogurt

Juice from ½ fresh lime (approximately 1 ½ tablespoons)

Salt, as needed

Freshly ground pepper, as needed

Remove the chiles from the sauce. Reserve the sauce. Slit open the chilies and scrape to remove the seeds. Cut the chilies into a fine dice.

Stir the chilies into the sour cream. Add 2 to 3 tablespoons of adobo sauce to taste. Add the lime juice and stir.

Season with salt and pepper, to taste.

(Recipe for Orange-Chipotle Chicken Wings with Chipotle Sour Cream came from the Sunday Newsday, USA Weekend, January 26, 2014)

Filed Under: Savory Tagged With: chicken wings, Chipotle chiles canned in adobo sauce, creamy peanut butter, ground allspice, ground cumin, honey, lime juice, orange marmalade, scallion, sour cream, white vinegar

Herbed Tomato Bisque

November 7, 2013 Leave a Comment

Herbed Tomato Bisque

This would be great to chase away the chill on a stormy night. This creamy tomato soup has a hint of sweetness from honey and great herb flavor.

Dawn Richard Princeton, MN

Herbed Tomato Bisque Recipe

Herbed Tomato Bisque

1 medium onion, finely chopped

¼ cup butter, cubed

¼ cup flour

1 tsp. dill weed

1 tsp. dried oregano

3 cups chicken broth

3 cans (14 ½ oz. each) diced tomatoes, undrained

¼ cup minced fresh parsley

2 Tbsp. honey

¾ tsp. salt

¾ tsp. white pepper

1 ½ cups half-and-half cream

In a large saucepan, sauté onion in butter until tender. Stir in the flour, dill and oregano until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in the tomatoes, parsley, honey, salt and pepper. Return to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Stir in cream; heat through. 8 servings

(Recipe for Herbed Tomato Bisque came from Taste of Home (tasteofhome.com)

Filed Under: Savory Tagged With: chicken broth, diced tomatoes, dill weed, half-and-half cream, honey, onion, white pepper

Chilled Summer Berry Bisque

August 2, 2013 Leave a Comment

Chilled Summer Berry Bisque

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at

www.tasteofhome.com

A blend of yogurt and spices thickens this cold blueberry soup and tempers the sweetness. It makes an attractive and healthy first course for a summer menu. (This recipe is Diabetic Friendly!!)

Arlene Knick Newport News, Virginia

Chilled Summer Berry Bisque Recipe

Chilled Summer Berry Bisque

4 ½ cups fresh or frozen blueberries, thawed, divided

1 cup unsweetened apple juice

1 cup orange juice

¼ cup honey

2 tsp. minced fresh gingerroot

1 tsp. grated orange peel

¼ tsp. ground cinnamon

1/8 tsp. ground nutmeg

2 cups (16 oz.) plain yogurt

Fresh mint leaves

In a large saucepan, combine 4 cups blueberries, apple juice, orange juice, honey, ginger, orange peel, cinnamon and nutmeg. Bring to a boil, stirring occasionally. Cool slightly.

In a blender, process blueberry mixture and yogurt in batches until smooth. Refrigerate until chilled. Just before serving, garnish with mint and remaining blueberries. 8 servings

(Recipe for Chilled Summer Berry Bisque was in tasteofhome.com)

Filed Under: Savory Tagged With: frozen blueberries, honey, orange juice, plain yogurt, unsweetened apple juice

Potluck Spareribs

July 18, 2013 Leave a Comment

Potluck Spareribs

Recipe provided courtesy of Taste of Home magazine. Find more great recipes

at www.tasteofhome.com

These ribs are guaranteed pleasers at potlucks. I always bring home an empty dish.

Sheri Kirkman Lancaster, New York

Potluck Spareribs Recipe

Potluck Spareribs

6 lbs. pork spareribs

1 ½ cups ketchup

¾ cup packed brown sugar

½ cup white vinegar

½ cup honey

1/3 soy sauce

1 ½ tsp. ground ginger

1 tsp. salt

¾ tsp. ground mustard

½ tsp. garlic powder

¼ tsp. pepper

Cut ribs into serving-size pieces; place with the meaty side up on racks in two greased 13×9 inch baking pans. Cover tightly with foil. Bake at 350 F. for 1 ¼ hours or until meat is tender.

Remove racks; drain and return ribs to pans. Combine the remaining ingredients; pour over ribs. Bake, uncovered, for 35 minutes or until sauce coats ribs, basting occasionally. Ribs can also be grilled over medium-hot heat for the last 35 minutes instead of baking. 12 servings

(Recipe for Potluck Spareribs was in www.tasteofhome.com)

Filed Under: Savory Tagged With: ground ginger, honey, pork spareribs, soy sauce, white vinegar

Oatmeal Pancakes

June 2, 2013 Leave a Comment

Oatmeal Pancakes

These delicious oatmeal pancakes are from Donna Whalen. They are especially wonderful with fresh fruit.

Oatmeal Pancakes Recipe

Oatmeal Pancakes

¾ cup oat flour (1 cup whole oats (not “instant”) in a food processor)

1 cup flour

2 Tbsp. sugar

1 ½ tsp. baking powder

¼ tsp. baking soda

½ tsp. CINNAMON

Pinch of freshly NUTMEG

¾ tsp. KOSHER FLAKE SALT

3 Tbsp. butter, melted and cooled slightly (plus 1-2 tsp. extra for the pan)

1 ¼ cups buttermilk

1 cup cooked oatmeal, not “instant” (see Note)

1 Tbsp. honey

2 large eggs

¼ cup finely chopped pecans

Mix together the oat flour, flour, sugar, baking powder, baking soda, CINNAMON, NUTMEG and salt in a large bowl. In a smaller bowl, stir the melted cooled butter, buttermilk, cooked oatmeal, honey and eggs together until thoroughly combined. Gently fold the wet ingredients into the dry ingredients only until combined. Fold in the pecans. Do not over mix; the batter will have a uniform appearance.

Heat a griddle over medium-high heat until water sizzles when dripped onto the pan. Lightly coat the pan with 1 tsp. melted butter. Drop batter into the pan in ¼ cup mounds. Flip the pancakes when bubbles begin to form around the edges and cook until the bottom is dark golden brown, about 5 minutes total. Wipe the pan with a cloth before continuing with the next round of pancakes. Add a bit more butter if needed. You may keep the pancakes warm in a 200 F. oven, if needed, until all are completed. It takes 5 minutes per batch. 24 or so pancakes

Note: To make oatmeal; bring 2 cups of water, 1 cup of whole rolled oats and a pinch of salt to a boil and simmer on low for 5 minutes. Let cool.

(Recipe for Oatmeal Pancakes came from Penzeys Spices)

Filed Under: Savory Tagged With: buttermilk, cooked oatmeal, flour, honey, oat flour

Ambrosia Pudding

May 16, 2013 Leave a Comment

Ambrosia Pudding

Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com

For a special way to round out a quick dinner, try this Ambrosia Pudding dessert. Serving it in a parfait glass showcases to layers.

Debbie Jones California, Maryland

Ambrosia Pudding Recipe

Ambrosia Pudding

2 cups cold 2% milk

1 package (3.4 oz.) instant vanilla pudding mix

¼ cup honey

2 tsp. grated orange peel

¼ tsp. vanilla

1 cup heavy whipping cream, whipped

1 banana, sliced

1 can (11 oz.) mandarin oranges, drained

¼ cup flaked coconut

¼ cup sliced almonds

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Add the honey, orange peel and vanilla. Fold in the whipping cream.

In individual dessert dishes, layer half of the pudding, banana slices, orange sections, coconut and almonds. Repeat layers. Chill. 4-6 servings

(Recipe for Ambrosia Pudding was on www.tasteofhome.com)

Filed Under: Savory Tagged With: honey, instant vanilla pudding, mandarin oranges, whipping cream

Aloha Muffins Recipe

October 18, 2012 1 Comment

Aloha Muffins

Whenever I have a recipe that has pineapple in it, I always think of Hawaii. So try my Aloha Muffins…and see if you think of Hawaii with each bite?

Aloha Muffins Recipe

Aloha Muffins

2 cups flour

2 tsp. baking powder

1 tsp. baking soda

½ cup macadamia nuts, chopped

½ cup coconut

½ cup margarine, melted

½ cup honey

2 eggs

8 ¼ oz. can crushed pineapple, undrained

Heat oven to 375 F. Line with paper baking cups or grease 18 muffins cups. In large bowl, combine flour, baking powder, baking soda, macadamia nuts and coconut; mix well. In small bowl, mix margarine, honey, eggs and undrained pineapple; beat well. Add to dry ingredients, stirring just until moistened. Fill prepared muffin cups 2/3 full.

Bake at 375 F. for 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pans. Serve warm. 18 muffins.

(Recipe for the Aloha Muffins recipe was in Pillsbury; Simply From Scratch, Scrumptious, Easy Recipes, 1986.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment. I would like to know your thoughts of the recipe.

Hope you enjoyed the Aloha Muffins, if so, click “Like”. I look forward to hearing from you, so let me know how you liked it!!

Filed Under: Muffin Recipes Tagged With: coconut, crushed painapple, honey, Macadamia nuts

Bacon-Wrapped Chicken Kabobs

Chicken Breast with Melon Relish

Orange-Chipotle Chicken Wings with Chipotle Sour Cream Recipe

Herbed Tomato Bisque

Chilled Summer Berry Bisque

Potluck Spareribs

Oatmeal Pancakes

Ambrosia Pudding

Aloha Muffins Recipe

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