The Romancing The Bee Diet – Day 13 – Buffalo Chicken Tenders

chickentender

These are just as good as the real thing!  The honey mellows out the overwhelming vinegar taste of the hot sauce.

I’ve lost five pounds!!

Yield: 6 servings

Ingredients

3 pounds skinless, boneless chicken tenders

1 1/2 cups Frank’s RedHot sauce

Tabasco Sauce to taste

4 tablespoons unsalted butter

2 tablespoons honey

celery

blue cheese crumbles

Directions

Heat oven to 400 degrees F.  Line a rimmed baking sheet with foil and place chicken tenders on it. Bake until just done, 10-12 minutes. Do not overcook.

Meanwhile, combine the hot sauce, butter and honey in a medium pot over medium heat until the butter melts. Add Tabasco as desired for hotter sauce. Continue to cook, stirring, until the sauce thickens slightly, about 10 minutes.

After the chicken is done, remove from oven and brush generously with sauce on both sides.  Serve with celery sticks and 2 tablespoons blue cheese crumbles.

Cranberry Week – Honey Whole Cranberry Sauce

Per Susie’s request…  🙂

Ingredients

  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup 100 percent cranberry juice, not cocktail
  • 1 cup honey
  • 1 pound fresh cranberries, approximately 4 cups

Directions

Wash the cranberries and discard any soft or wrinkled ones.

Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. . Place in the refrigerator for at least 6 hours and up to overnight.

Remove from the refrigerator and serve.

Chicken Tikka Masala With Honey

This traditional Indian dish, popularized in England, consists of grilled chicken breast marinated in yogurt and Indian spices, simmered in a rich tomato-cream sauce.

Makes 4-6 Servings

INGREDIENTS:

CHICKEN TIKKA MARINADE:

2 lbs boneless skinless chicken breasts, cut into 1-1/2” pieces

1 cup yogurt

1 tablespoon lemon juice

1 teaspoons cumin powder

2 teaspoon coriander powder

1 teaspoon paprika

½ teaspoon turmeric

1 teaspoon cayenne pepper

1 tablespoon minced fresh ginger

2 tablespoon minced fresh garlic

2 teaspoons salt

MASALA SAUCE:

2 tablespoon butter or vegetable oil

3 cloves garlic, minced

1 jalapeno pepper, de-seeded & finely diced

1 small white onion, finely diced

8 ounces tomato sauce or chopped tomatoes

1 cup heavy cream, ½ & ½ or non-fat yogurt

2 teaspoons ground cumin

2 teaspoons paprika

½ teaspoon garam masala

1 teaspoon fenugreek (optional)

1/4 cup chopped fresh cilantro

1 tablespoon chopped fresh mint

1 teaspoons salt, or to taste

1 teaspoon black pepper, or to taste

1 teaspoon honey, or to taste

Cayenne pepper to taste

PROCEDURE:

CHICKEN TIKKA:

In a large mixing bowl, combine all marinade ingredients. Add chicken, toss in marinade, cover and refrigerate for 1 hour to overnight. The longer the chicken marinates the tenderer and flavorful it will be. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto bamboo skewers that have been soaked in water. Discard remaining marinade. Grill until juices run clear, about 5 minutes per side.

MASALA SAUCE:

Melt butter in a large heavy skillet over medium heat. Saute garlic, jalapeno and onion for 1 to 2 minutes. Season with cumin, paprika and garam masala. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, cilantro, mint and fenugreek. Add and simmer for 10 minutes. Season with salt, fresh ground black pepper & honey to taste. Add cayenne pepper if you would like to make it spicier. Transfer to a serving platter, and garnish with fresh cilantro. Serve with basmati rice.

Spaghetti Bolognese

With the weather turning cooler, hot spaghetti sounds appetizing again!  This is one of my favorite recipes, improved with the addition of a little honey…

Makes 2 heaping cups sauce; 4 to 6 servings

– 1 tablespoon vegetable oil

– 4 tablespoons butter, divided

– ½ cup chopped onion

– 2/3 cup chopped celery

– 2/3 cup chopped carrot

– ¾ pound ground beef chuck

– Salt

– Fresh ground black pepper

– 1 cup whole milk

– Whole nutmeg

– 1 cup dry white wine

– 1-½ cups canned imported Italian plum tomatoes, torn into pieces, with juice

– 1 tablespoon honey

– 1-¼ to 1-½ pounds spaghetti, cooked al dente and drained

– Freshly grated Parmigiano-Reggiano cheese at the table

1. Put oil, 3 tablespoons butter and chopped onion in a heavy 3-½-quart pot and turn heat to medium. Cook and stir onion until it has become translucent, then add chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat well.

2. Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble meat with a fork, stir well and cook until beef has lost its raw, red color.

3. Add milk and let simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating, about 1/8 teaspoon, fresh nutmeg and stir.

4. Add wine and let it simmer until it has evaporated. Add honey and tomatoes and stir thoroughly to coat all ingredients well. When tomatoes begin to bubble, turn heat down so that sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through the surface.

5. Cook, uncovered, for 3 hours or more, stirring from time to time. While sauce is cooking, you are likely to find that it will begin to dry out and the fat will separate from the meat. To keep it from sticking, add ½ cup water as necessary. At the end of cooking, however, the water should be completely evaporated and the fat should separate from the sauce. Taste and correct for salt.

6. Add remaining tablespoon butter to the hot pasta and toss with the sauce. Serve with freshly grated Parmesan on the side.

Awesome Turkey Burgers

The secret ingredient is honey!

  • 1 1/4 pound ground turkey
  • 1 medium onion, finely chopped
  • 1/2 large red bell pepper, diced
  • 2 garlic cloves, minced
  • 1/3 cup chopped cilantro
  • 1 teaspoon dried oregano
  • 1 teaspoon honey
  • 2 teaspoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 4 hamburger buns, split
  • 2 cups thinly sliced cabbage
  • 1 carrot, coarsely grated
  • 1 small red onion, cut into rings
  • 1 tomato, sliced 1/4 inch thick
  • 2 tablespoons ketchup
  • 2 tablespoons mayonnaise
  • 1 tablespoon yellow mustard

Mix together turkey, onion, bell pepper, garlic, cilantro, oregano,honey, soy sauce, Worcestershire sauce, a scant 1/2 teaspoon salt, and 1/2 teaspoon pepper. Form into 4 (4 1/2-inch-wide) patties.

Heat a large griddle or 12-inch heavy skillet over medium heat until hot, then lightly toast buns.

Oil griddle, then cook patties, turning once, about 10 minutes total or until done through. Transfer to buns.

Mix together cabbage, carrot, and 1/4 teaspoon salt, then cook, turning occasionally, until slightly wilted, about 2 minutes. Divide among burgers.

Oil griddle again, then sear onion and tomato, turning once, until slightly charred, about 2 minutes total. Divide among burgers.

Stir together ketchup, mayonnaise, and mustard, then top burgers with sauce.

Honey Barbecued Oysters

One of my college friends raises both bees and oysters at his home on the Chesapeake Bay. This recipe is for him!

Ingredients

1 cup ketchup

1/4 cup Worcestershire sauce

3 cloves garlic, crushed

2 Tbs. honey

2 Tbs. freshly squeezed lemon juice

Dash of Tabasco sauce

2 dozen small or medium oysters

Rock salt

Make the Sauce

In a medium bowl, combine all the ingredients (except the oysters) and stir to blend.  Cover and let sit for at least one hour.  Sauce can be made up to 2 days ahead.

Prep the grill and the oysters

Prepare a medium hot fire in a charcoal grill. Pour rock salt on a rimmed platter. Shuck the oysters, removing the flat top shell and loosening the oyster from the bottom shell; leave the oyster in the shell, reserving as much liquor as you can in the shell. Nestle the oysters in the rock salt to keep from tipping.  Cover loosely with clean kitchen towel until fire is ready.

When the fire has died down and the coals are covered in a fine coat of ash, spread the coals out evenly over the bottom of the grill. Place the oysters on the center of the grill and spoon 1 Tbs of sauce onto each oyster. Cover grill and cook for 3 to 5 minutes, or until the liquor and sauce are just bubbling. Take care not to overcook.  Serve immediately on a rock salt lined platter.