The Romancing The Bee Diet – Day Two – Grilled Tuna Salad With Avocado and Honey

Fat bee

The Diet is going well!  I haven’t felt a bit deprived and I’ve already lost a pound! I’m pretty sure I could live on Broiled Grapefruit with Honey and Cinnamon.  🙂

I don’t want to get bored, though, so here is another delicious Romancing The Bee Diet recipe. Enjoy!!

Grilled tuna salad

Yield:  2-4 servings

Ingredients

1 pound very fresh tuna steak, 1-inch thick

2 tablespoons olive oil

2 1/2 teaspoons kosher salt, plus extra for sprinkling

1/2 teaspoon freshly ground black pepper, plus extra for sprinkling

Grated zest of 1 lime

3 tablespoons freshly squeezed lime juice

1/2 teaspoon wasabi powder

1 teaspoon soy sauce

1 teaspoon honey

5 dashes Tabasco sauce

1 minced scallion, white and green parts

1 firm, ripe Haas avocado, medium and diced

1/8 cup finely diced red onion

Directions

Brush a heated grill pan with oil. Brush both sides of the tuna with olive oil and sprinkle generously with salt and pepper. Cook the tuna for about 2 1/2 minutes on each side. Remove to a plate. The tuna will be cooked on the outside and raw inside. Allow to cool slightly and cut it into medium-diced pieces.

In a small bowl, whisk together the olive oil, lime zest, lime juice, wasabi powder, honey, soy sauce, Tabasco, 2 1/2 teaspoons kosher salt, and 1/2 teaspoon pepper. Add the sauce to the tuna, add the scallion, avocados, and red onion, and mix well. The sauce will “cook” the raw parts of the tuna after it sits for a few minutes.

Holidays With Honey – Winter Veggie Potstickers With Honey Asian Dipping Sauce

winter veggie potstickers

Winter veggies are at their best right now, and this is a wonderful way to enjoy them!

Yield:  24 potstickers

Ingredients

3 tablespoons vegetable oil

1 leek, cleaned and thinly sliced

1 clove garlic, pressed

1 head Napa cabbage, finely shredded

2 tablespoons rice wine vinegar

2 teaspoons soy sauce

1-inch piece fresh ginger, peeled and grated

1 medium carrot, grated on finest holes of a box grater

24 wonton wrappers

Honey Asian Dipping Sauce, recipe follows

Directions

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the leeks and garlic and cook until leeks begin to soften, about 3 to 4 minutes. Add the cabbage, vinegar, soy sauce, and ginger and cook, stirring, until cabbage is soft, about 3 to 4 minutes more. Remove from the heat and stir in the carrot. Allow the filling to cool.

Transfer cabbage mixture to a mixing bowl and work together until fully incorporated. Keep refrigerated until ready to use.

To make the potstickers, lay a wonton wrapper on the work surface and put about 1 tablespoon of the filling in the center. Dip your finger in a little water and wet the edges of the wonton wrapper; this will help the potsticker seal when cooking. Bring the outside edges of the wonton wrapper together over the filling and press it together to form a pouch. Continue with the remaining wrappers and filling.

To cook the potstickers, heat the remaining oil in a very large skillet over high heat. Place all of the potstickers upright in the pan and cook, without disturbing them, until browned on the bottom, about 1 to 2 minutes. Add 1/2 cup water to the pan and immediately cover. Allow the potstickers to steam for about 3 minutes, then remove the skillet lid. Continue cooking until the water is completely evaporated.

Transfer to a platter and serve with the dipping sauce.

Honey Asian Dipping Sauce:

1/4 cup light soy sauce

2 tablespoons rice wine vinegar

1/2-inch piece fresh ginger, peeled and finely grated

1 teaspoon honey

1/2 teaspoon toasted sesame oil

1/2 lemon, zested

Stir all ingredients together in a small bowl until honey is dissolved. Refrigerate until ready to serve.

Yield: about 1/3 cup

Honey Ginger Pork Tenderloin

A Dad-friendly dinner with honey!!

Ingredients

two 3/4-pound pork tenderloins
1/4 cup honey
1/4 cup soy sauce
1/4 cup oyster sauce
2 tablespoons packed brown sugar
1 tablespoon plus 1 teaspoon minced peeled fresh gingerroot
1 tablespoon minced garlic
1 tablespoon ketchup
1/4 teaspoon onion powder
1/4 teaspoon cayenne
1/4 teaspoon cinnamon

Garnish: fresh flat-leafed parsley sprigs

Preparation

Pat pork dry and arrange in a shallow dish. In a bowl whisk together all remaining ingredients and pour marinade over pork. Turn pork to coat well. Chill pork, covered, turning it once or twice, at least 8 hours and up to 1 day.

Prepare grill.

Remove pork from marinade, reserving marinade, and arrange on a lightly oiled rack set 5 to 6 inches over glowing coals. Grill pork, basting with reserved marinade and turning it every 3 minutes, 10 minutes total. Discard marinade. Continue to cook pork, turning it every 3 minutes, until a thermometer diagonally inserted 2 inches into center of tenderloin registers 155°F., about 10 minutes more.

Let pork stand 5 minutes before thinly slicing.

Serve pork garnished with parsley sprigs.

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 Garlic Chicken Wings

1/2 cup honey
1/4 cup lemon juice
1/4 cup water
3 tbsp ketchup
1 1/2 tsp garlic powder
1/2 tsp garlic salt
1 tsp ground ginger
Combine all ingredients in sauce pan. Heat to boiling and simmer for 5 minutes.
Place 3 lbs chicken wings separated into a 9×13 baking dish. Pour sauce over wings. Marinate for 2 hrs.

Bake at 400°F for 1 hour, turning once.

Spicy Honey Barbecued Chicken

Ingredients

  • 1 cup soy sauce
  • 3/4 cup finely chopped yellow onions
  • 1/3 cup rice wine vinegar
  • 1/4 cup honey
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons hot sauce
  • 2 tablespoons white sesame seeds
  • 2 tablespoons chopped fresh gingerroot
  • 2 tablespoons minced garlic
  • 2 tablespoons sesame oil
  • 12 skin-on chicken thighs (about 3 1/2 pounds), or drummettes

Directions

In a large bowl, combine soy sauce, onions, rice wine vinegar, honey, cilantro, hot sauce, sesame seeds, ginger, garlic and sesame oil, and stir well to combine. Place the chicken in a large plastic bag orbaking dish and cover with the marinade. Toss to combine and place in the refrigerator, turning frequently, to marinate at least 6 hours.

Preheat the broiler and the oven to 350 degrees F.

Remove the chicken from the marinade, reserving the marinade. Pat the chicken dry, and broil the chicken, skin-side up, until browned, about 10 minutes. Meanwhile, place the leftover marinade in a small saucepan and bring to a boil. Lower the heat to medium and simmer until slightly thick, about 10 minutes.

Turn the chicken, and broill until the skin is browned and crispy, about 5 minutes. Transfer the chicken skin-side up to a roasting pan and roast, basting with the marinade occasionally, until cooked through, about 10 to 15 minutes more.