Type what you have

Ingredients

• ✓ honey
• soy sauce
• vegetable oil
• black pepper
• chicken breast
• onion
• red bell pepper
• garlic
• bamboo skewer

Instructions

1. 1 To make the marinade: Whisk honey, soy sauce, oil, and black pepper together in a large glass bowl.
2. 2 Remove 1/4 cup of the marinade to a small jar; seal and set aside to use while cooking.
3. 3 Add chicken, onions, bell peppers, and garlic to the marinade in the large bowl. Cover and marinate in the refrigerator for 2 hours or overnight.
4. 4 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.
5. 5 Drain marinade from chicken and vegetables; discard marinade. Thread chicken and vegetables alternately onto skewers.
6. 6 Place kabobs on the preheated grill. Cook, turning frequently and brushing with reserved marinade, until nicely browned on all sides and chicken is no longer pink in the center, about 12 to 15 minutes.
7. 7 Serve hot and enjoy!

By Ann Marie

Ingredients

• ✓ honey
• lamb rib
• onion
• white wine
• soy sauce
• lemon juice
• olive oil
• garlic
• cinnamon
• salt
• black pepper

Instructions

1. 1 Place lamb ribs in a 9x13-inch baking dish.
2. 2 Combine onions, white wine, soy sauce, lemon juice, honey, olive oil, garlic, cinnamon, salt, and pepper in a medium bowl. Mix well, then pour mixture all over lamb. Cover the dish with plastic wrap and marinate in the refrigerator for 1 hour.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Remove the plastic wrap and roast lamb in the preheated oven until browned and tender, about 1 hour 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (55 degrees C) for medium doneness.

By Elinoar Moore

Ingredients

• ✓ honey
• water
• couscous
• olive oil
• onion
• garlic
• fig
• balsamic vinegar
• salt
• black pepper
• gorgonzola cheese
• walnut
• baby spinach

Instructions

1. 1 Pour water into a pot and bring to a boil over medium-high heat. Stir in couscous, cover, reduce heat to low, and simmer until couscous is cooked and water is fully absorbed, 8 to 10 minutes. Transfer couscous to a large bowl and set aside.
2. 2 Meanwhile, heat olive oil in a saucepan over medium heat. Add onion and cook until slightly caramelized, 8 to 10 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add dried figs and cook until slightly softened, about 5 minutes. Mix in balsamic vinegar, honey, salt, and black pepper, and cook until mixture thickens slightly, 4 to 5 minutes. Pour fig mixture over cooked couscous and stir to combine. Adjust salt and pepper to taste. Add 2 tablespoons of crumbled Gorgonzola and the toasted walnuts to the couscous; toss to combine.
3. 3 Divide spinach between four serving dishes. Top each with equal amounts of fig and couscous mixture. Top each salad with additional Gorgonzola crumbles, if desired. Serve immediately.

By Kim

Ingredients

• ✓ honey
• vegetable oil
• beef stew meat
• fig
• water
• carrot
• onion
• green onion
• coriander
• cinnamon
• red wine vinegar
• salt
• black pepper
• almond

Instructions

1. 1 Heat oil in a heavy pot over medium heat. Cook and stir beef in hot oil until browned completely, about 5 minutes.
2. 2 Pour reserved liquid from figs into a 2-cup measuring cup. Add enough water so the mixture is 2 cups total; pour into pot with the beef. Stir carrots, onion, green onions, coriander, and cinnamon into the beef mixture. Reduce heat to low and cook at a simmer for 90 minutes.
3. 3 Stir honey, vinegar, salt, and pepper into the beef mixture; continue cooking on low for 1 hour more.
4. 4 Stir figs and almonds into the beef mixture. Remove from heat. Cool for 1 hour before reheating to serve.

By MJodyH

Ingredients

• ✓ honey
• duck leg
• salt
• black pepper
• vegetable oil
• water
• olive oil
• onion
• turmeric
• cinnamon
• nutmeg
• chicken broth
• pomegranate molasses
• walnut

Instructions

1. 1 Season duck legs all over with salt and pepper.
2. 2 Heat vegetable oil in a large skillet over high heat. Place duck legs, skin-side down, in hot oil and cook until browned, 2 to 5 minutes. Turn and cook until browned on the other side, 2 to 4 minutes. Transfer legs to a plate; pour rendered duck fat into a bowl.
3. 3 Pour water into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Remove from the heat.
4. 4 Place about 2 tablespoons duck fat into a Dutch oven; add olive oil and heat over medium heat until hot. Add onion and sauté until golden brown, 7 to 10 minutes. Add turmeric, cinnamon, and nutmeg; cook and stir until fragrant, 1 minute.
5. 5 Pour chicken broth, pomegranate molasses, honey, and reserved water mixture from the skillet into the Dutch oven; bring to a simmer.
6. 6 Meanwhile, grind walnuts to a fine powder in a food processor.
7. 7 Cook and stir ground walnuts in a dry skillet over medium heat until fragrant, 2 to 3 minutes; stir into broth mixture.
8. 8 Place duck legs into broth and press gently to submerge. Reduce the heat and simmer until duck legs are no longer pink at the bone and the juices run clear, 3 to 4 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
9. 9 Bring broth to a boil; cook until reduced and desired sauce consistency is reached. Season with salt. Ladle sauce over duck legs to serve.

By John Mitzewich

Ingredients

• ✓ honey
• cucumber
• tomato
• romaine lettuce
• onion
• cooking spray
• tahini
• chicken thigh
• garlic
• salt
• cayenne pepper
• turmeric
• paprika
• cardamom
• coriander
• cumin
• lemon juice
• olive oil

Instructions

1. 1 Combine olive oil, lemon juice, cumin, coriander, cardamom, paprika, turmeric, cayenne pepper, salt, and garlic in a blender or small food processor. Pulse to combine.
2. 2 Measure 1/2 cup marinade into a bowl and set aside.
3. 3 Pour the remaining marinade into a 1-gallon resealable bag and add chicken thighs. Squeeze as much air out of the bag as possible, seal, and refrigerate, at least 4 hours or up to 24 hours. Chicken thighs should be in a single layer; turn the bag occasionally.
4. 4 Stir tahini and honey into the bowl with the reserved marinade, cover, and refrigerate until ready to make the salad.
5. 5 Preheat the oven to 425 degrees F (220 degrees C) and lightly oil a broiler pan.
6. 6 Place onion slices on the oiled pan, and set chicken thighs on top of the onion slices.
7. 7 Roast in the preheated oven for 15 minutes. Turn and continue roasting until chicken is longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Broil chicken thighs for 3 to 5 minutes for some caramelization, if desired.
8. 8 Remove chicken from the oven, tent with foil and allow to rest for 10 minutes. Slice each chicken thigh into 1/2- inch slices and coarsely chop cooked onion.
9. 9 Dress 4 salad plates with lettuce, tomatoes, and cucumbers. Add chicken slices and chopped onions. Stir dressing, drizzle over each salad, and serve.

By Bibi

Ingredients

• ✓ honey
• butter

Instructions

1. 1 Gather the ingredients.
2. 2 Beat butter and honey together in a bowl until smooth and creamy.
3. 3 Cover and store in the refrigerator for up to 1 week. Bring to room temperature before serving for easy spreading.

By SDELATORE

Ingredients

• ✓ honey
• sriracha sauce
• water
• asparagus

Instructions

1. 1 Whisk honey, Sriracha, and water together in a long flat dish until smooth. Drop asparagus spears into the dish and roll to coat with sauce. Let sit while you preheat the air fryer.
2. 2 Preheat the air fryer to 350 degrees F (175 degrees C) for 10 minutes.
3. 3 Place asparagus in the air fryer basket and cook until soft, about 3 minutes.

By Soup Loving Nicole

Ingredients

• ✓ honey
• barbecue sauce
• sriracha sauce
• soy sauce

Instructions

1. 1 Mix honey, barbecue sauce, Sriracha, and soy sauce together in a small bowl.

By Christopher Webb

Ingredients

• ✓ honey
• pork chop
• dill weed

Instructions

1. 1 Heat a skillet over medium heat. Spread 1/2 teaspoon of honey onto one side of each pork chop. Sprinkle a pinch of dill over the honey.
2. 2 Place the pork chops honey side down in the skillet, and coat the top sides of the chops with remaining honey and dill. Cook for 5 minutes on each side, or until browned on the outside, and chops have reached your desired degree of doneness.

By MILLER5

Ingredients

• ✓ honey
• mayonnaise
• mustard

Instructions

1. 1 In a medium bowl, blend the mayonnaise, Dijon-style mustard and honey. Chill in the refrigerator at least 2 hours before serving.

By Nanci Renn

Ingredients

• ✓ honey
• dijon mustard
• lemon juice
• salmon steak
• pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 In a small bowl, mix honey, mustard, and lemon juice. Spread mixture over salmon steaks. Season with pepper. Arrange in a medium baking dish.
3. 3 Bake 20 minutes in the preheated oven, or until fish easily flakes with a fork.

By MOMMY_OUV_2

Ingredients

• ✓ honey
• sriracha sauce
• garlic
• salt
• water
• baby carrot

Instructions

1. 1 Whisk 2 tablespoons honey, sriracha, garlic, salt, and water together in a large bowl. Add carrots and stir to combine.
2. 2 Transfer coated carrots to a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Using a slotted spoon, transfer carrots to a serving dish.
4. 4 Turn on Instant Pot again and select Saute function. Add remaining 2 tablespoons honey to the pot. Cook and whisk until slightly thickened, about 5 minutes. Pour glaze over carrots and serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ honey
• baby carrot
• butter
• cornstarch

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, about 15 minutes.
2. 2 While carrots are steaming, melt butter in a saucepan over low heat. Combine with honey and cornstarch.
3. 3 Pour glaze over cooked carrots and toss to coat. Serve immediately.

By Sarah Stephan

Ingredients

• ✓ honey
• water
• ham
• sriracha sauce

Instructions

1. 1 Add water to the pot of a multi-functional pressure cooker (such as an Instant Pot®) and place ham on top of water. Whisk honey and sriracha together in a bowl and pour over ham. Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 to 40 minutes. Transfer ham to a plate and let rest 5 minutes before serving.

By Soup Loving Nicole

Ingredients

• ✓ honey
• corned beef brisket
• water
• dijon mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place brisket and water in a Dutch oven. Cover tightly.
3. 3 Simmer in the preheated oven for 1 hour. Turn brisket over and continue cooking, covered, until meat is tender, 1 1/2 to 2 more hours.
4. 4 Remove from the oven and turn on the broiler.
5. 5 Transfer brisket, fat-side up, to a rack set in a broiler pan. Mix together honey and Dijon mustard; brush 1/2 of the mixture over the top of the brisket.
6. 6 Place the roasting pan under the broiler, making sure the surface of the meat is 3 to 4 inches from the heat. Broil for 3 minutes. Brush with remaining honey-mustard and broil until brisket is glazed to perfection, about 2 minutes more.

By Ekbrook

Ingredients

• ✓ honey
• hot pepper sauce
• black pepper
• chicken breast

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Mix honey, hot sauce, and ground black pepper in a small bowl until well combined.
3. 3 Place chicken on the preheated grill and baste with some of the sauce. Cook, basting occasionally, until chicken is golden and sticky and internal temperature reaches 180 degrees F (80 degrees C), about 10 to 15 minutes per side.

By Bob Bailey

Ingredients

• ✓ honey
• dijon mustard
• black pepper
• pork loin
• pineapple chunk
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix honey, Dijon mustard, and black pepper together in a bowl until texture of a paste.
3. 3 Heat a cast iron skillet over medium-high heat. Cook pork loin in the hot skillet until browned on all sides, about 5 minutes. Transfer pork loin to a baking dish. Spread honey paste over entire pork loin. Spread pineapple chunks around pork loin and sprinkle salt over pork loin.
4. 4 Place a cooking thermometer into the pork loin and cover dish with aluminum foil.
5. 5 Bake in the preheated oven for 5 minutes. Decrease oven temperature to 375 degrees F (190 degrees C). Continue cooking until pork is cooked through, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
6. 6 Transfer pork loin to a work surface and let rest, 3 to 5 minutes. Blend pineapple chunks and drippings in a blender until sauce is smooth; serve alongside pork loin.

By Pipsy D

Ingredients

• ✓ honey
• sweet onion
• balsamic vinegar
• tarragon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Peel onions and make two cross cuts on the top of the onion. Place in a clay cooker or casserole dish.
3. 3 Mix together the Balsamic vinegar, honey and tarragon. Pour over onions and marinate for 1 hour.
4. 4 Bake for 30 to 40 minutes or until onions are tender.

By Maryellen Kline-Lapati

Ingredients

• ✓ honey
• garlic
• chipotle pepper
• adobo sauce
• chicken breast
• black bean

Instructions

1. 1 Blend honey, garlic, and chipotle peppers in adobo sauce together in a food processor until smooth.
2. 2 Place chicken breasts in the bottom of a slow cooker and mix in honey-chipotle sauce.
3. 3 Cook in the slow cooker on Low for 5 hours.
4. 4 Transfer chicken to a bowl and shred using 2 forks. Return chicken to the slow cooker and stir in black beans.
5. 5 Continue to cook on Low until cooked through, about 30 minutes more.

By Randy

Ingredients

• ✓ honey
• butter
• brown sugar
• coconut
• salmon

Instructions

1. 1 Melt the butter in a saucepan over medium heat, and mix in the honey, brown, sugar, and coconut. Bring to a boil, and remove from heat. Cool slightly, and transfer to a large bowl. Place the salmon in the bowl, and turn to coat. Cover, and marinate at least 30 minutes in the refrigerator.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Spread enough of the marinade mixture in a baking dish to coat the bottom. Arrange the salmon in the dish, and pour some of the marinade over the top, being sure to get some of the coconut on the top.
4. 4 Bake 25 minutes in the preheated oven, basting occasionally with the remaining marinade, until the salmon is flaked easily with a fork. Discard any leftover marinade, or bring to a boil, cook for 5 minutes, and spoon over salmon.

By elsamaguiar

Ingredients

• ✓ honey
• butter
• ginger
• lemon juice
• baby carrot

Instructions

1. 1 Combine the butter, honey, ginger and lemon juice in a large pot. Bring to a boil over medium-high heat. Add carrots and reduce heat to medium. Cover and simmer for about 10 minutes, or until carrots are tender. Simmer longer if you desire more tender carrots.

By Jennifer V

Ingredients

• ✓ honey
• chicken breast
• salad dressing
• lime juice

Instructions

1. 1 Slice chicken into thin strips. In a small bowl mix together the dressing, lime juice and honey. Place chicken strips in a 9x13 inch baking dish and pour mixture over chicken, covering all. Cover dish and refrigerate to marinate for 1 hour.
2. 2 Remove chicken from marinade, discarding any remaining marinade. Heat oil in a large skillet over medium heat and saute chicken strips until lightly browned and cooked through (juices run clear), 12 to 15 minutes.

By Chris Plumhoff

Ingredients

• ✓ honey
• rice wine
• yellow miso paste
• salmon fillet

Instructions

1. 1 Pour rice wine and miso into a container and mix together, but don't overmix. Add honey and mix until mostly smooth with a few lumps remaining. Place salmon in the container, cover, and let sit in the refrigerator for 2 hours. Flip and let sit for 2 more hours.
2. 2 Preheat the oven to 255 degrees F (124 degrees C).
3. 3 Remove salmon from the marinade and shake off excess. Discard the remaining marinade. Place fish on a heavy duty piece of aluminum foil.
4. 4 Bake in the preheated oven until fish flakes easily with a fork and is a little charred at the edges, 15 to 20 minutes.

By NormalPerson

Ingredients

• ✓ honey
• delicata squash
• brown sugar
• cinnamon
• allspice

Instructions

1. 1 Place squash in a large saucepan with enough water to cover. Bring to a boil, and cook 10 minutes or until tender. Drain, and cool slightly. When cool enough, remove the skin.
2. 2 Transfer squash to a medium bowl. Mix in the honey, dark brown sugar, cinnamon, and allspice. Mash together thoroughly, and serve warm.

By HILLARYA

Ingredients

• ✓ honey
• dijon mustard
• mayonnaise
• steak sauce
• chicken breast

Instructions

1. 1 Preheat the grill for medium heat.
2. 2 In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
3. 3 Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

By Connie

Ingredients

• ✓ honey
• sriracha sauce
• chicken breast
• pizza crust
• ranch dressing
• colby-jack cheese

Instructions

1. 1 Preheat a countertop induction oven to medium and select the Grill function.
2. 2 Mix honey and Sriracha together in a bowl.
3. 3 Place chicken onto the preheated grill pan and set the timer for 4 minutes. Turn chicken after 2 minutes. Remove from the oven and stir into the honey mixture.
4. 4 Unroll pizza crust flat onto the grill pan. Spread ranch dressing on pizza crust and sprinkle marinated chicken over top. Sprinkle with Colby-Jack cheese.
5. 5 Place pizza in the oven, press Auto Cook, and select the Frozen Pizza setting for a 12-inch pizza. Cook until the timer goes off, about 13 minutes.
6. 6 Remove from the oven and cut into slices.

By duboo

Ingredients

• ✓ honey
• carrot
• butter
• ground ginger
• lemon juice

Instructions

1. 1 Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
2. 2 In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

By Linda

Ingredients

• ✓ honey
• steelhead trout
• mesquite seasoning
• black pepper
• seasoned salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place trout, skin-side down, onto the prepared baking sheet. Cover trout with honey, then sprinkle mesquite seasoning, black pepper, and seasoned salt over top. Use a fork to press honey and seasonings into trout.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

By IWishUWell

Ingredients

• ✓ honey
• all-purpose flour
• cornflake cereal
• milk
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
2. 2 Place the flour in a small bowl and the cornflakes in a medium bowl. In a separate small bowl, mix the honey and milk. Dredge chicken in the flour, dip in the honey mixture, and thoroughly coat with the cornflakes.
3. 3 Arrange chicken in the prepared baking dish. Bake 25 minutes in the preheated oven, or until no longer pink and juices run clear.

By Stacey