Mustard Marinated Grilled Brussels Sprouts

Tags

brussels sprouts, garlic, gluten free, grilled, honey, mustard, side dish, vegetable, vegetarian

I desperately want my husband to like Brussels sprouts. I have fixed them several different ways but he just won’t like them. Sadly, this recipe is no exception. That’s ok- MORE FOR ME!!!! The mustard and garlic add a bit of zippiness while the honey caramelizes and browns with the grill’s heat making these baby cabbages are super tasty and even good left over. He may not like these but I will still be fixing them. 🙂

Mustard Marinated Grilled Brussels Sprouts (a variation of this recipe)

• 1 lb fresh Brussles sprouts
• 2 tbsp whole grain mustard
• 2 tbsp vegetable oil
• 1 tsp honey
• 1 tsp garlic powder
• Salt and fresh ground pepper to taste
• 3 skewers (if wood, soak for 30 minutes in water)

In a large pot, add water and salt. Bring to a boil. Boil the Brussels sprouts for 2 to three minutes. Drain and add to icy water to stop the cooling process. Allow to sit for about 5 minutes then drain.

In a medium bowl, combine the mustard, oil, honey, garlic, salt, and pepper. Mix well. Add the Brussels spouts to the mustard mixture and allow to marinate for 30 minutes. Thread the Brussels sprouts onto the skewers. Grill them over medium heat for 3 to 4 minutes on each side. If you have leftover marinade, spoon over the skewers after you turn them. The outer leaves will be lightly charred when they are done. Serves 2.

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Honey Mustard Grilled Chicken

Tags

chicken, food, grilled, honey, Labor Day, mustard, summer

Labor Day weekend is upon us. For some, this will be a last summer hooray. Pools will close. Children will (or already have) gone back to school. Parents will start worrying about carpools, Halloween costumes, and endless sports practices. That means dinner needs to be quick and make good leftovers. This recipe is great for that. Eat it the night it’s made. Use it tomorrow in a wrap. Or to top a salad. Or just warm it up and serve it with new sides.

Honey Mustard Grilled Chicken (from AllRecipes)

• 1/3 cup Dijon mustard
• 1/4 cup honey
• 2 tablespoons mayonnaise
• 1 teaspoon Worchestershire sauce
• 4 skinless, boneless chicken breasts or thighs

Preheat the grill for medium heat. In a shallow bowl, mix the mustard, honey, mayonnaise, and Worchestershire sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. 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! Serves 4.

Honey Rosemary Pork Chops

Tags

food, gluten free, grilled, honey, pork, rosemary

I have been on a grilling kick lately. Grilled Margarita Pizza, Honey-Glazed Grilled Plums with Ricotta and Thyme, Grilled Vegetable Tacos, Grilled Romaine with Blue Cheese-Bacon Vinaigrette. I like grilling because it means less dishes, a cooler house, and a tasty meal.

One Year Ago: Family Reunions and Cornbread Salad (one of my favorite recipes!)

Honey Rosemary Pork Chops (from Plain Chicken)

1/8 cup honey
2 Tbsp olive oil, divided
2 Tbsp chopped fresh rosemary
4 6-ounce boneless pork chops, each about 3/4-inch thick
Kosher salt and freshly ground black pepper

Preheat a clean grill to medium-high with the lid closed for 8-10 minutes.  Lightly brush the grates with oil.

In a small bowl whisk together the honey, olive oil, and rosemary. Season chops with the salt and pepper to taste.  Lightly brush the honey-rosemary glaze on both sides of each chop.

Place the chops on the grill.  Close the lid and cook until golden brown and slightly charred, about 5 to 6 minutes.  Turn the chops and baste with remaining glaze.  Continue cooking for 6 to 8 more minutes for medium.  Remove the chops from the heat and set aside to rest for 5 minutes before serving.

Frozen Honey Cream

Tags

cream, dessert, food, honey, Kentucky Proud, summer

My beekeeping friend Lelia inspired me to with all her talk of harvesting to look for more recipes using honey. I came across this beauty. I only wish I had had time to make some shortbread cookies to accompany the honey cream.

Frozen Honey Cream

• 1 3/4 cups cold heavy cream
• 2/3 cup wildflower honey
• 4 large egg yolks

In a medium bowl, using an electric mixer, beat heavy cream to stiff peaks, then refrigerate. In a small pot, bring honey to a boil over medium-high and cook 2 minutes. In another medium bowl, using mixer, beat egg yolks until pale yellow. With mixer running, add hot honey in a slow, steady stream. Beat on high until mixture has cooled to room temperature, about 5 minutes. With a rubber spatula, fold in whipped cream. Transfer mixture to a 5-by-10-inch loaf pan. Cover with plastic wrap. Freeze until set, 2 hours (or up to 1 week).

Honey Balsamic Vinaigrette

Tags

balsamic, dressing, honey, salad, summer, vinaigrette

My lettuce crop is out of control. I eat salads twice a day but I still am covered up in lettuce. What a wonderful burden it is! Without a tasty dressing, salad can get boring. This dressing is great but it’s color is not so gorgeous. No matter, it is worth it. I encourage you to try it!

Honey Balsamic Vinaigrette (thanks to the Orange Bee!)

 

1/2 cup Balsamic vinegar
3 tbsp. Dijon mustard
3 tbsp. honey
2 garlic cloves, minced
2 small shallots, minced
¼ tsp salt
¼ tsp. pepper
1 cup olive oil

 

Place all ingredients in a blender and puree until desired consistency.

 

Baklava

Tags

baking, baklava, dessert, greek, honey, pecans

Everyone knows someone who is ridiculously talented. I have a friend who is not only an excellent nurse but also a fantastic cook, gardener, photographer, and hostess. Besides being good at all of these things, she is also a beekeeper. Her honey is gorgeous. It tastes pure, light, fresh and unprocessed. I bought some for myself and my grandparents.

In typical old-fashionedness, my grandparents eat their honey with butter on their morning biscuits. Since I rarely make biscuits, I needed a way to celebrate this honey. I started looking for recipes where honey is a prominent ingredient and found this baklava. I had never made baklava before and only eaten it once.  This recipe looks and tastes impressive, like you have spent hours slaving over this traditionally Middle Eastern dessert.

Baklava

• 1 (16 ounce) package phyllo dough
• 1 pound chopped nuts
• 1 cup butter
• 1 teaspoon ground cinnamon
• 1 cup water
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 1/2 cup honey

     Combine water and sugar in a small pan. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for 20 minutes. Set aside to cool as you assemble the rest of the dessert.

Preheat the oven to 325 degrees. Grease the sides and bottom of a 9×13 inch glass baking dish with butter. In a bowl, toss together the nuts and cinnamon. Set aside. Melt 1 cup of butter. Unroll the phyllo dough gently (it is very fragile). Cut in half with a sharp knife or kitchen shears. Place 2 layers of dough onto the greased bottom. With a basting brush, gently apply a thin layer of melted butter on top of the dough. Repeat layering until the dough is 8 sheets thick. Sprinkle with 2 or 3 tablespoons of the nut mixture. Top with 2 sheets of dough. Gently spread a thin layer of butter on the dough. Alternate nuts, dough, and butter until the pan is nearly full. After the last layer of nuts, create a top layer of dough 8 sheets thick. Just like the bottom, the top should have butter thinly applied between every 2 sheets.

     Using a sharp knife, cut 4 long rows into the dough. Cuts should stop within 1/2 inch of the bottom of the pan. Bake for about 50 minutes or until the dough is golden and crispy. Remove from oven and spoon previously made sauce over the dessert. Let cool completely.

     Baklava should be stored without a tight cover or plastic wrap because it tends to get soggy. I just covered with a layer of paper towels so the air could get in.