Honey Nut Cookie Bars

Honey Nut Cookie Bars
Cuisine: Dessert
Honey Nut Cookie Bars - a super easy and versatile recipe that can use whatever nuts you like to combine with chewy honey caramel on a shortbread base. Delicious!
  • 1 cup butter
  • ⅔ cup lightly packed brown sugar
  • 2⅔ cups flour
  • ½ cup butter
  • 1 cup packed brown sugar
  • ⅓ cup honey
  • 2 tbsp whipping cream
  • 1 cup roughly chopped almonds
  • 1 cup roughly chopped pecans
  • ½ cup melted chocolate chips optional
  2. Cream together the butter and brown sugar.
  3. Mix in the flour until fully incorporated.
  4. Press into the bottom of a 9×13 inch, parchment paper lined baking pan.
  5. Bake at 350 degrees F for 20 minutes.
  7. In a medium sized saucepan combine the butter brown sugar honey and whipping cream.
  8. Bring to a gentle boil and simmer for only a minute or two before stirring in the almonds and pecans.
  9. As soon as the bottom has baked for 20 minutes, pull it out of the oven and spread the topping evenly over the base and return to the oven for an additional 20 minutes. Careful not to over bake these or the caramel top will go brittle and not chewy. If you have a candy thermometer you can test the top layer to ensure that it is somewhere between 245 to 250 degrees F when fully baked.
  10. Cool completely the pan on a wire rack.
  11. Drizzle the tops with the melted chocolate if you choose. These are exceptionally good without the chocolate too.
  12. Notes
  13. Note: this particular version used almonds and pecans but you can use 2 cups of nuts in practically any combination you like for this recipe. Sometimes I cut cookie bars like these in larger squares, then cut them in half diagonally to make little triangle cookies as pictured.


Spicy Honey Chicken Wings

Spicy Honey Chicken Wings
Cuisine: American
Looking for a way to spice up your 4th of July celebrations? Try these spicy honey chicken wings recipe to put a flavorful twist on a holiday classic.
  • 2 lbs of chicken wings
  • ¼ cup honey
  • ¼ cup hot sauce
  • 2 tablespoons butter
  • 1 fresno chile, diced
  1. Deep fry the chicken wings in vegetable oil.
  2. In a saucepan at medium-heat mix all the ingredients until well combined.
  3. Toss fried wings in the honey hot sauce mixture and serve.
  4. Tips:
  5. Make sure to use tin foil to catch drippings when grilling and also to cover when resting grilled items.
  6. Make sure to glaze your ingredients toward the end of the cooking time to prevent burning the sugars with the direct fire.
  7. Make sure you have a high temp on one side and mid-low temp on the other side of the grill to control internal cooking temperature of your meats and avoid overcooking.
  8. Make sure you season generously with coarse kosher salt, as some will be lost in the grilling process.


Grilled Spatchcocked Chicken With Honey, Chile and Lemon

Grilled Spatchcocked Chicken With Honey, Chile and Lemon
This recipe fulfills the fantasy of grilled chicken that is both juicy and charred. Spatchcocking and slashing the bird allow it to cook evenly and remain succulent as the spiced honey and lemon marinade caramelizes into a golden crust. A low-temperature grill and attentive flipping are essential to cooking the bird through without singeing the outside. Pay close attention to the skin during the first few minutes of cooking to make sure the grill isn’t too hot, then turn and baste regularly to cultivate bronzed, savory-sweet skin.
  • 1 (3½- to 4-pound) chicken
  • 2 tablespoons sea salt
  • 4 lemons
  • ⅓ cup clear, runny honey
  • 2 teaspoons dried oregano
  • 1 teaspoon dried Calabrian chile flakes or red-pepper flakes
  • ¼ teaspoon black pepper
  • Greek yogurt, for serving (optional)
  • 1 garlic clove
  • 2 tablespoons fresh oregano or marjoram leaves
  • Sea salt
  • ¼ cup olive oil
  • 1 tablespoon fresh lemon juice
  • 2 (15-ounce) cans chickpeas, rinsed
  2. The day before cooking, spatchcock and season the chicken: Remove the spindly wing tips by cutting through the first wing joint with heavy-duty kitchen scissors. Lay the chicken breast side down. Using the scissors again, snip along both sides of the spine to remove it. (Reserve or freeze the spine for stock.) Open up the chicken and flip it over, placing it breast up and with the legs toward you on your cutting board. With one palm on top of the other in the center of the breast, press down until you feel the cartilage crack and the bird lies flat.
  3. Use the tip of a sharp knife to make three parallel slices in each breast, then three in each leg; each incision should go down to the bone and be about 3 inches long. Rub the sea salt all over, including in the incisions, seasoning more heavily on the underside of the bird.
  4. In a small bowl, mix the juice of 2½ lemons with the honey, oregano, chile flakes and pepper. Pour ⅓ cup of this marinade over the chicken and refrigerate the remaining marinade for grilling.
  5. Trim the ends of the ½ lemon, then slice it into 12 very thin half-moons and remove any seeds. Tuck the lemon slices into each of the incisions on the chicken, sliding the cut side in and leaving the peel exposed.
  6. Place the chicken on a rimmed baking sheet, breast side up, and refrigerate, uncovered, for at least 12 or up to 24 hours.
  7. Two hours before cooking the chicken, take it out of the fridge to come to room temperature.
  8. Prepare the grill: Clean the grate thoroughly and light the coals. The bird should cook over low, indirect heat. The coals are ready when they’re gray and dusty, rather than glowing red.
  9. Place the bird on the grill, breast side down, discarding any liquid left behind. Watch your chicken like a hawk for the first few minutes and flip the bird if the skin starts to char. When the chicken is lightly colored, or after 10 minutes, flip it over and baste with the reserved marinade. Close the lid on the grill and cook for 40 to 50 minutes more, flipping and basting the chicken every 10 minutes.
  10. Meanwhile, prepare the chickpeas: Using a mortar and pestle, crush the garlic, oregano and ½ teaspoon sea salt. When it’s a chunky paste, stir in olive oil and lemon. In a large shallow serving bowl, toss the chickpeas with ¼ cup dressing and season to taste with sea salt. (Reserve the remaining dressing for the chicken.)
  11. When the chicken has been cooking for 60 minutes, take its temperature: The meat should feel firm and an instant-read thermometer should read 165 degrees when inserted near the bone of the thickest part of the breast and leg. The chicken may need another 5 to 10 minutes grilling with the lid closed. If you want more char on the breast, cook breast side down; if there is enough color, continue to cook breast side up.
  12. Once the chicken is cooked, set it on top of the chickpeas. If you have any remaining baste, pour it over the bird. Let it rest for 10 minutes before carving on a cutting board.
  13. Use a large knife or cleaver to remove both thighs and legs. Separate both breasts, then cut each in half crosswise, creating 8 pieces. Place the chicken pieces back on the chickpeas and drizzle the chicken with the reserved oregano dressing. Cut the remaining lemon into quarters for squeezing on top, and dollop with Greek yogurt, if desired.


Honey Glazed Pork Ribs

Honey Glazed Pork Ribs
Cuisine: Pork
The best way to cook pork ribs is low and slow, and then glaze them in a sticky sauce at the end. These ones take approximately 3 hours in the oven and are extremely juicy and tender when they are done. The sauce is an incredible mixture of liquid honey, tamari, and garlic that caramelizes slightly on the meat towards the end of cooking.
  • 2 racks of pork ribs (Order pork ribs from Butcher Box)
  • salt, to taste
  • coconut oil, for greasing
  • ½ cup honey
  • 2 tablespoons tamari or coconut aminos
  • 1 tablespoon sesame oil
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  1. Directions
  2. Preheat the oven to 275 F (135 C).
  3. Flip the ribs so they are bone side up and check to see if there is a silvery membrane that needs to be removed. If it is still attached, use a knife to remove the layer and expose the bones.
  4. Season the ribs with salt to taste.
  5. Roll out a piece of aluminum foil and grease it with some coconut oil. Place the ribs meat side down in the center and wrap the foil tightly around them so that no air can escape. Place on a rimmed baking sheet and cook in the oven for 3 hours.
  6. After 3 hours, make the glaze by whisking the honey with the tamari, sesame oil, garlic powder, and onion powder together.
  7. Bring the ribs out of the oven and increase the oven temperature to 375 F (190 C). Open the foil carefully and allow the steam to escape before opening it up completely.
  8. Using a pastry brush, brush the glaze over the ribs. Return the ribs to the oven 10 to 15 minutes until the glaze becomes sticky.
  9. Serve the ribs with a side salad or greens.


Sheet Pan Honey-Mustard Salmon with Vegetables

Sheet Pan Honey-Mustard Salmon with Vegetables
Cuisine: Seafood
A quick seafood and vegetable dinner for one
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1 medium carrot, trimmed and cut into ¼-inch-thick slices (about ½ cup)
  • ½ cup thinly sliced red onion (from 1 small onion)
  • 1 cup thinly sliced shiitake mushrooms
  • ½ teaspoon flaky sea salt
  • 2 tablespoons olive oil
  • ⅓ pound skin-on salmon fillet (about 1-inch thick)
  • 1 teaspoon butter, cut into four pieces
  • 3 shiso leaves, thinly sliced (alternatively, you could use mint or basil)
  1. Preheat oven to 375°F. Line a quarter sheet pan with parchment paper. In a small bowl, whisk together Dijon mustard and honey, set aside.
  2. In a medium bowl, toss together carrot slices, sliced onion and mushrooms, salt and olive oil. Place vegetable mixture on prepared sheet pan. Place salmon on top of sliced vegetables. Drizzle honey-mustard mixture on salmon. Place pieces of the butter on top of the vegetables.
  3. Bake until salmon is cooked to desired degree of doneness and vegetables are tender, 16-18 minutes. Sprinkle shiso leaves on top and serve immediately.


Salted Honey Cantaloupe Jam

You have probably tried grape jam, strawberry jam, blueberry jam and even blackberry jam, but have you even heard of salted honey cantaloupe jam?!  This jam will make your taste buds explode from the goodness that is jam-packed into it (pun intended!).  The best part is that preparation takes very little time and you can make a big batch of this to use for up to a month after!  Check out the recipe below and give it a try!

Salted Honey Cantaloupe Jam


Makes about 2 cups

  • 4 cups coarsely chopped cantaloupe
  • 1 cup sugar
  • ⅓ cup fresh lemon juice
  • ½ cup honey
  • 1 teaspoon kosher salt
  • 1 teaspoon powdered pectin


Bring cantaloupe and 1 cup water to a boil in a medium saucepan, mashing lightly with a potato masher; add sugar and lemon juice and bring to a boil, stirring constantly.

Cook, stirring, until mixture is thick, 15–20 minutes.

Stir in honey, salt, and pectin and boil vigorously, stirring, 2 minutes.

Let cool. Transfer jam to a glass jar, cover, and chill.

Do Ahead: Jam can be made 1 month ahead. Keep chilled.

Recipe by Claire Saffitz

Photograph by Alex Lau

Source: http://www.bonappetit.com/recipe/salted-honey-cantaloupe-jam

Arugula Salad with Honey-Herb Dressing

Arugula has a nice blend of bitter and peppery taste. There are not too many foods that truly have that bitter taste.This recipe, however, strikes a perfect balance between the sharp, distinct flavor of the Arugula, and the gentle kiss of the honey as sweetener. The honey’s role as a garnish gives this dish a distinctive, and unique, tang that will leave you scrambling for more.

Arugula Salad with Honey-Herb Dressing
  • Makes 4 servings
  • 4 cups arugula leaves
  • 1 cup cherry tomatoes
  • 1 cup mushrooms, sliced
  • 1 cup Parmesan cheese, sliced
  • croutons, or toasted bread slices
  • ¼ cup lemon juice
  • 2 Tablespoons honey
  • 2 Tablespoons olive oil
  • ½ teaspoon dried basil
  • ½ teaspoon dried coriander
  • Salt, to taste
  1. In a large salad bowl, combine salad ingredients, cover and refrigerate.
  2. Combine all the ingredients of the dressing in a jar, close jar and shake until well blended.
  3. Sprinkle salad with parmesan, pour dressing over and toss lightly.

Double Play Honey Cranberry BBQ Sauce

Those wanting a break from the generic and repetitious store bought barbecue sauces and garnishes need look no further. This recipe combines the tang of cranberries with the smooth, rich taste of natural honey in a way that is guaranteed to delight your taste buds. This honey cranberry barbecue sauce is perfect for livening up normally mundane dishes, and will leave you counting down the minutes until your next meal.

Double Play Honey Cranberry BBQ Sauce
  • 2 cups fresh or frozen cranberries
  • 1-1/2 cups honey
  • 1-1/2 cups ketchup
  • 1 cup red wine vinegar
  • 2 Tablespoons lemon juice
  • 2 Tablespoons Worcestershire sauce
  • ½ teaspoon coarse ground black pepper
  1. Combine all ingredients in a medium-large saucepan.
  2. Bring to a boil and simmer, covered, for 20 minutes.
  3. Remove cover and simmer for 20 minutes more or until thickened (mixture will thicken slightly as it cools).
  4. To can, pour hot sauce into sterilized jars, leaving ½-inch head space. Wipe tops and threads of jars with a clean, damp cloth.
  5. Place lids on jars so that the rubber sealing compound sits evenly on rim and screw rings on firmly.
  6. Place each jar in a pot of water that comes 1 to 2 inches above the jar tops.
  7. Cover and bring to a boil.
  8. Hold water at a steady boil for about 45 minutes.
  9. Remove jars from pot and let cool on a dishcloth with space in between each jar.
  10. Store in a cool dark place. (In lieu of canning, sauce may be stored, covered, in refrigerator up to 1 month.)
Serving Suggestion: Serve over turkey, chicken or pork, or use as a dipping sauce for egg rolls or potstickers.

Asian Honey-Tea Grilled Prawns

Not only does pure honey enhance the flavor of marinades and sauces, but it is also naturally locks in moisture to keep grilled food juicy. This recipe is no exception. The honey not only seals in the natural flavors, but gives the recipe a rich, and unique flavor that would not be possible with artificial sweeteners.

Asian Honey-Tea Grilled Prawns
  • 1-1/2 lbs. medium shrimp, peeled and deveined
  • Salt
  • 2 green onions, thinly sliced
  • 1 cup brewed double strength orange spice tea, cooled
  • ¼ cup honey
  • ¼ cup rice vinegar
  • ¼ cup soy sauce
  • 1 Tablespoon fresh ginger, peeled and finely chopped
  • ½ teaspoon ground black pepper
  1. In plastic bag, combine marinade ingredients (everything but the shrimp, salt and onions). Remove ½ cup marinade; set aside for dipping sauce. Add shrimp to marinade in bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes or up to 12 hours. Remove shrimp from marinade; discard marinade. Thread shrimp onto 8 skewers, dividing evenly. Grill over medium coals 4 to 6 minutes or until shrimp turn pink and are just firm to the touch, turning once. Season with salt, as desired. Meanwhile, prepare dipping sauce by placing reserved ½ cup marinade in small saucepan. Bring to a boil over medium-high heat. Boil 3 to 5 minutes or until slightly reduced. Stir in green onions.


Almond Honey Rugelach

Those looking for a break from the doldrums of manufactured dessert products need look no further. This Almond Honey Rugelach recipe breaks from the mold of the traditional baking recipe, and incorporates the smooth, rich taste of natural honey.

Almond Honey Rugelach
  • 1 cup butter or margarine, softened
  • 3 oz. cream cheese, softened
  • ½ cup honey, divided
  • 2 cups flour
  • 1 teaspoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1 cup finely chopped almonds
  • ½ cup dried cherries or cranberries
  1. Cream butter and cream cheese until fluffy.
  2. Add 3 Tablespoons honey and mix well. Mix in flour until dough holds together.
  3. Form into a ball, wrap and refrigerate 2 hours or longer.
  4. Divide dough in 4 portions; on a floured board roll each portion into a 9-inch circle.
  5. Combine 2 Tablespoons honey and lemon juice; mix well.
  6. Brush dough with honey mixture; sprinkle ¼ teaspoon cinnamon over entire surface.
  7. Combine almonds and dried cherries; drizzle remaining honey over mixture and mix well.
  8. Spread ¼ of almonds mixture onto circle of dough, stopping ½-inch from outer edge.
  9. Cut into 8 triangular pieces.
  10. Roll from wide outer edge toward tip.
  11. Gently bend both ends to form a crescent.
  12. Place on oiled parchment paper-lined baking sheet and refrigerate 20 minutes or longer.
  13. Repeat with remaining dough and filling.
  14. Bake at 350°F for 20 to 25 minutes or until golden brown.
  15. Cool on racks.