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Ingredients

• ✓ honey powder
• chicken thigh
• yellow curry powder
• salt
• black pepper
• olive oil
• butter
• onion
• garlic
• ginger root
• tomato
• tomato powder
• coconut milk
• cumin
• curry powder

Instructions

1. 1 Season chicken thighs with 2 teaspoons curry powder, honey powder, salt, and black pepper.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and butter. Add chicken and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Add onion; cook and stir until soft and translucent, about 5 minutes. Add garlic and ginger; cook until fragrant, about 2 minutes. Return chicken to Instant Pot®. Add tomatoes and tomato powder. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Switch to the quick-release method according to manufacturer's instructions and release remaining pressure for about 5 minutes. Unlock and remove the lid.
5. 5 Turn on Saute function. Add coconut milk, cumin, and remaining curry powder to the pot. Cook until sauce has thickened, about 5 minutes.

By thedailygourmet

Ingredients

• ✓ honey powder
• egg
• salt
• black pepper
• cornbread muffin
• panko bread crumb
• poultry rub
• chicken tender

Instructions

1. 1 Whip egg, salt, and pepper in a shallow bowl until well combined. Mix cornbread crumbs, panko, honey powder, and poultry rub in a separate shallow bowl.
2. 2 Dip each chicken tender in the egg mixture. Shake off excess and dredge in cornbread coating.
3. 3 Preheat an air fryer to 380 degrees F (190 degrees C). Cook chicken tenders for 6 minutes. Flip and cook for an additional 6 minutes.

By thedailygourmet

Ingredients

• ✓ honey powder
• vegetable broth
• soy sauce
• ginger
• sesame oil
• cornstarch
• garlic
• red pepper flakes
• vegetable oil
• skirt steak
• salt
• stir-fry vegetable

Instructions

1. 1 Mix vegetable broth, soy sauce, honey powder, ginger, sesame oil, cornstarch, garlic, and red pepper flakes together in a small bowl.
2. 2 Heat vegetable oil in a wok until simmering. Add skirt steak, salt, and pepper. Cook until browned, about 5 minutes. Add stir-fry vegetables. Pour in sauce mixture. Cook until vegetables are heated through, about 5 minutes.

By thedailygourmet

Ingredients

• ✓ honey powder
• ✓ honey powder
• mustard
• beef demi-glace
• water
• butter
• olive oil
• pork tenderloin
• chipotle pepper
• cocoa powder
• onion powder
• black pepper
• paprika
• paprika
• garlic powder
• salt
• instant espresso powder
• brown sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine brown sugar, espresso powder, salt, honey powder, garlic powder, smoked paprika, sweet paprika, black pepper, onion powder, cocoa powder, and ground chipotle for the rub in a bowl. Mix thoroughly and transfer 1 tablespoon rub into a small bowl.
3. 3 Place pork tenderloin on a work surface and trim off any silver skin. Pat dry with paper towels. Sprinkle the larger portion of coffee spice rub all over tenderloin, patting it on with your fingertips. Drizzle 1 tablespoon olive oil on top and rub it in. Let rest at room temperature for 10 minutes.
4. 4 Heat 1 tablespoon olive oil and butter in a large, oven-proof skillet over medium-high heat. Cook pork tenderloin until browned on all sides, about 8 minutes.
5. 5 Transfer the skillet to the preheated oven and roast tenderloin until slightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the thickest park of the tenderloin should read at least 145 degrees F (63 degrees C). Remove from the oven, transfer to a serving platter, and let rest for 10 minutes.
6. 6 Heat the same skillet over medium heat. Add 1 tablespoon reserved coffee spice rub, water, demi-glace, Dijon mustard, and honey powder for the sauce. Cook, stirring frequently, until sauce thickens, 3 to 4 minutes. Slice tenderloin into rounds and drizzle with sauce.

By Culinary Envy

Ingredients

• ✓ honey powder
• buttermilk
• hot sauce
• chicken thigh
• all-purpose flour
• tapioca flour
• cajun seasoning
• garlic salt
• paprika
• cayenne pepper
• honey

Instructions

1. 1 Combine buttermilk and hot sauce in a resealable plastic bag. Add chicken thighs, toss to coat, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes
2. 2 Combine flour, tapioca flour, Cajun seasoning, garlic salt, honey powder, paprika, and cayenne pepper in a small bowl. Remove thighs from buttermilk mixture and shake off excess. Discard buttermilk mixture. Dredge thighs in flour mixture to coat both sides; shake off excess. Place coated thighs, unstacked, onto a plate.
3. 3 Preheat an air fryer to 360 degrees F (175 degrees C) according to manufacturer's instructions.
4. 4 Place chicken thighs into air fryer basket; cook 15 minutes. Flip thighs; continue cooking until thighs are no longer pink in centers and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Remove chicken thighs from air fryer; drizzle each thigh with 1 teaspoon honey.

By thedailygourmet

Ingredients

• ✓ honey powder
• salt
• garlic salt
• black pepper
• brown sugar
• cayenne pepper
• red pepper flake
• beef chuck steak
• olive oil
• onion
• yellow bell pepper
• mushroom
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine sea salt, garlic salt, black pepper, brown sugar, powdered honey, cayenne pepper, and red pepper flakes in a small bowl to make spice rub.
3. 3 Measure out 2 tablespoons of the spice rub and use to season steak on all sides.
4. 4 Heat oil in a large oven-safe skillet over medium-high heat. Add onions; cook and stir until they start to become translucent, about 3 minutes. Add bell peppers and mushrooms; saute until tender, about 3 minutes.
5. 5 Clear a space in the center of the skillet; add seasoned steak. Cook until surface of the steak starts to brown, 3 to 4 minutes. Flip steak. Pour water into the skillet and cover with aluminum foil.
6. 6 Transfer skillet to the preheated oven and cook until steak pulls apart when pierced with a fork, 45 minutes to 1 hour.

By Leslie Kelly

Ingredients

• ✓ honey powder
• buttermilk
• maple syrup
• egg
• garlic
• chicken thigh
• all-purpose flour
• tapioca flour
• salt
• paprika
• paprika
• onion
• black pepper
• cayenne pepper
• granulated garlic

Instructions

1. 1 Combine buttermilk, maple syrup, egg, and granulated garlic in a large resealable plastic bag. Add chicken thighs and seal the bag well. Marinate in the refrigerator for at least 1 hour or up to overnight.
2. 2 Make dry mix: Combine flour, tapioca flour, salt, sweet paprika, smoked paprika, granulated onion, black pepper, cayenne pepper, granulated garlic, and honey powder in a shallow bowl.
3. 3 Preheat an air fryer to 380 degrees F (190 degrees C).
4. 4 Drain and discard marinade from chicken thighs. Dredge chicken through dry mix and shake off excess. Place chicken skin-side down in the air fryer basket.
5. 5 Cook in the preheated air fryer for 12 minutes. Flip thighs and continue cooking until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 13 minutes more.

By thedailygourmet

Ingredients

• ✓ honey powder
• tomato
• flour tortilla
• corn tortilla
• cilantro
• carrot
• red cabbage
• green cabbage
• paprika
• cumin
• avocado oil
• lime juice
• salt
• chipotle hot sauce
• chipotle pepper
• adobo sauce
• adobo sauce
• chipotle pepper
• greek yogurt
• lime juice
• tilapia fillet

Instructions

1. 1 Combine tilapia strips and 1/2 cup lime juice in a glass container. Cover with plastic wrap and marinate in the refrigerator for 3 to 4 hours.
2. 2 Combine yogurt, chipotle peppers, adobo sauce, hot sauce, and salt for spicy dressing in a blender or food processor; pulse until smooth. Refrigerate until needed.
3. 3 When ready to cook the tilapia, preheat the oven to 350 degrees F (175 degrees C).
4. 4 Remove tilapia from the lime juice and shake off excess. Place in a small baking dish. Discard the remaining lime juice.
5. 5 Whisk 1/3 cup lime juice, honey powder, avocado oil, cumin, and paprika for honey-cumin sauce together in a small bowl. Pour over tilapia to cover.
6. 6 Bake in the preheated oven until fish flakes easily with a fork, 20 to 30 minutes.
7. 7 Meanwhile, prepare slaw: Combine green and red cabbage, carrots, and cilantro in a bowl. Remove spicy dressing from the refrigerator and pour all but 1/4 cup over the slaw; toss to combine.
8. 8 Build tacos by putting 1 tablespoon remaining spicy dressing on each tortilla. Top with tilapia strips, slaw, and tomatoes.

By Donna B McClure