RECIPES: Hello, Honey

Honey-Crunch Pecan Pie
Honey-Crunch Pecan Pie

Honey Chicken

3/4 cup orange juice

2 tbs fresh lemon juice

1/4 cup olive oil

1/2 cup honey

1 tsp salt

1/2 tsp ground black pepper

1 tsp curry powder

1/2 tsp paprika

4 skinless, boneless chicken breast halves

To Marinate: In a nonporous glass dish or bowl, combine the orange juice, lemon juice, oil, honey, salt, pepper, curry powder and paprika. Mix well, then add chicken breasts and toss to coat. Cover dish and refrigerate to marinate overnight.

Preheat oven to 350 degrees.

Remove chicken from marinade, discarding of any remaining marinade, and place in a lightly greased 9x13 inch baking dish.

Bake at 350 degrees for about 20 to 25 minutes, or until chicken is cooked through and juices run clear.

-- Mary Brewster

Honey Rice

3 cups cooked rice

1/2 cup raisins

2 1/2 cups milk

1/2 cup honey

2 tbs butter

1 tsp grated lemon rind

1 tbs lemon juice

1/8 tsp ground cinnamon (optional)

Combine rice, raisins, milk, honey, and butter in a saucepan. Bring the mixture to a boil, reduce the heat, and let it simmer for 15 minutes; stirring occasionally. Stir in lemon rind and juice.

Serve the rice in bowls and garnish (optional) with cinnamon and slivered almonds.

-- Verdi Sherman

Hot Honey Wings

2 lbs chicken wings

1 tsp cayenne pepper

salt and pepper to taste

1 cup honey

1/2 cup butter, melted

1/2 cup hot sauce

Preheat an outdoor grill for medium heat and lightly oil grate.

Wash the wings well and pat dry with paper towel. Season the meat with cayenne, salt, and pepper.

Cook the chicken wings on preheated grill until cooked through and juices run clear, 20 to 30 minutes depending on the size of the wings. Brush the wings liberally using 1/2 cup of honey while they are cooking.

Melt the butter, pour into a large bowl and mix in the remaining 1/2 cup of honey and hot sauce. Remove the wings from the grill and immediately toss them in the hot honey butter sauce to coat. Serve the wings 'wet' or return them to the grill for 1 minute per side to set the sauce.

-- Tammy Forester

Honey Crunch Pecan Pie

2 cups all-purpose flour

1 tsp salt

3/4 cup shortening

6 tbs cold water

1 tsp distilled white vinegar

4 eggs, lightly beaten

1/4 cup packed brown sugar

1/4 cup white sugar

1/2 tsp salt

1 cup light corn syrup

2 tbs butter, melted

1 teaspoon vanilla extract

1 cup chopped pecans

1 tbs bourbon (optional)

1/3 cup packed brown sugar

3 tbs butter

3 tbs honey

1 1/2 cups pecan halves

Preheat oven to 350 degrees

To Make Crust: In a medium bowl, mix together flour and 1 teaspoon salt. Cut in shortening until mixture is crumbly. Gradually add water and vinegar. Cut together until mixture will hold together. Press dough into a ball and flour each side lightly. Wrap in plastic and chill for 20 minutes. Roll out between wax paper into a circle 1/8 inch thick and press into 9 inch pie pan.

To Make Filling: In a large bowl, combine eggs, 1/4 cup brown sugar, white sugar, 1/2 teaspoon salt, corn syrup, melted butter, vanilla extract, and chopped pecans. Add bourbon if desired. Mix well. Spoon mixture into unbaked pie shell.

Bake in preheated oven for 15 minutes. Remove and cover edges of pastry with aluminum foil. Return to oven for 20 minutes.

To Make Topping: Combine 1/3 cup brown sugar, butter or margarine, and honey in a medium saucepan. Cook over low heat, stirring occasionally, until sugar dissolves - about 2 minutes. Add pecans. Stir just until coated. Spoon topping evenly over pie.

Keep foil on edges of pastry and return pie to oven for an additional 10 to 20 minutes, until topping is bubbly and golden brown. Cool to room temperature before serving.

-- Sarah Spaugh

Honey-Grilled Pork Chops

1/2 cup honey

6 tbs soy sauce

3 tbs lemon juice

2 tsp minced garlic

6 pork chops

Whisk honey, soy sauce, lemon juice, and garlic together in a bowl until marinade is smooth. Pour marinade into a resealable plastic bag, reserving about 1/4 of the marinade in a bowl for basting. Add the pork chops to the bag, coat with the marinade, squeeze bag to remove excess air, and seal the bag; marinate in the refrigerator at least 5 hours.

Preheat grill for medium heat and lightly oil the grate. Remove pork chops from the marinade, and shake off excess. Discard remaining marinade.

Grill pork chops on the preheated grill, basting with the reserved marinade during the last few minutes, until pork chops are cooked through, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees. Let pork chops rest for 3 minutes before serving.

-- Terry Dale

NAN Dining Guide Cover on 09/30/2016

Upcoming Events