Main Dishes and Vegetables

picture of brushing honey on grilled pork chops

Main Dishes


Almond Chicken with Honey Lime Sauce

4 servings

2 whole boneless, skinless chicken breasts,halved

2 Tablespoons flour

1 egg

2 teaspoons soy sauce

1/2 teaspoon black pepper

3/4 cup finely grond almonds

3/4 cup corn flake crumbs, crushed

1 Tablespoon vegetable oil

1/2 cup apple juice

juice of 1 lime

2 teaspoons cornstarch

1/4 cup honey


Dip chicken in flour and shake off excess.  Set aside.  Combine the egg, soy sauce, and pepper in a shallow dish; set aside.  In another shallow dish combine almonds and corn flake crumbs.  Dip chicken in egg mixture to coat and in almond/corn flake mixture, pressing so the coating adheres to both sides.  Brown chicken on both sides in oil in a non-stick skillet over medium-high heat, until chicken is no longer pink and juices run clear when cut with a knife.  Remove chicken; set asside.  Combine apple juice, lime juice, and cornstarch.  Add mixture to skillet.  Add honey.  Cook and stir until thickened and bubbly.  Serve chicken with sauce.


BBQ Beef

3-4 servings

1/3 cup honey

1/2 cup ketchup

1/4 cup apple cider vinegar

2 teaspoons worcestershire sauce

1/4 teaspoon maple syrup

2 cups cooked thin sliced roast beef


In a large skillet, stir the honey, ketchup, vinegar, worcestershire, and maple syrup together.  Simmer until thoroughly heated.  Add the roast beef slices and simmer until steaming hot. 


Broccoli Stir Fry

3-4 servings

2 1/2 cups broccoli flowerets, cut up

1/2 pound fresh mushrooms, cut up

2 celery stalks, cut up

1/2 cup diced green onions

1 1/3 cup chicken broth

1 Tablespoon soy sauce

3 Tablespoon cornstarch

1/2 teaspoon honey

2 teaspoons oil

1/4 cup sliced almonds

2 boneless, skinless chicken breasts cut into cubes (substitute to different meat)

Hot cooked rice


In a small bowl combine the soy sauce, honey, and cornstarch; set aside. Heat oil in a medium saucepan and cook chicken til done.  Add the broccoli, mushrooms, and celery.  Pour in half of the chicken broth.  Cover and simmer for 2 minutes. Remove chicken and hot vegetables from saucepan and place in a mixing bowl.  Stir remaining chicken broth and soy sauce/ honey mixture into the leftover juices in hot pan and cook until the sauce is thickened, stirring continuously.  Add the vegetables and chicken back to the saucepan and stir into the sauce.  Simmer 2 minutes.  Remove from heat and stir in the green onions, and almonds.  Serve with cooked rice.


Easy Chicken

4 servings

4 boneless, skinless chicken breasts

1/2 cup honey

1/2 buttermilk baking mix

2 teaspoons ground ginger

1 teaspoon seasoned salt

1/4 teaspoon pepper

2 Tablespoon vegetable oil

Hot cooked rice


Coat chicken with honey and set aside.  Combine remaining ingredients together except oil.  Roll honey-coated chicken in seasoned mixture.  Brown chicken in hot oil in non-stick skillet  Drain excess oil.  Place chicken on rack in baking pan and bake 350 degrees for 20-30 minutes or until juices run clear.

Teriyaki Version: 3/4 cup soy sauce, 1/2 cup honey, 1 clove garlic, minced, 2 Tablespoons apple cider vinegar

Process these ingredients in a blender until smooth.  Arrange chicken in a baking dish and pour sauce over the chicken.  Cover and refrigerate to marinate for at least 4 hours.  Bake at 350 degrees for 30 minutes(may take longer) or until chicken is done.turning chicken over half way through cooking time.

Honey Mustard Version: 1/3 cup margarine or butter-melted, 1/3 cup honey, 1 teaspoon curry powder, 1 teaspoon salt, 2 Tablespoons Dijon Mustard

Combine ingredients and pour over chicken.  Baste every 15 minutes.  Bake at 350 degrees for 30 minutes(may take longer) until chicken is well browned and tender.



Honey Hot Buffalo Chicken Pizza

6 servings

3/4 cup + 2 Tablespoons prepared tomato-based pizza sauce

1/4 cup honey

1/2 teaspoonhot pepper sauce, or to taste

1 cup diced or shredded, cooked chicken breast

1 tube (10 oz.) refrigerated pizza dough

1 Tablespoon olive oil

3 oz. blue cheese, finely crumbled (3/4 cup)


Heat pizza sauce and honey; remove from heat.  Stir in pepper sauce.  Mix 2 Tablespoons sauce with chicken; reserve.  Shape pizza dough according to pkg. directions for thin-crusted pizza.  Brush pizza crust with 1 Tablespoon of olive oil.  Spread remaining 3/4 cups sauce over dough.  Scatter reserved chicken over sauce. Bake at 500 degrees until lightly browned, about 10 minutes.  Remove from oven.  Sprinkle with cheese.


Kids Slam Dunk'n Strips

6 servings

1/4 cup honey

1/4 cup teriyaki sauce

1 1/2 cups plain dry bread crumbs

1 pound boneless chicken breasts, cut into 1 inch strips

salt and pepper

non-stick cooking spray


Preheat oven to 425 degrees.  Lightly spray a baking sheet with cooking spray.  In shallow bowl, whisk together honey and teriyaki sauce.  Pour bread crumbs into separate bowl, set aside.  Season chicken strips with salt and pepper as desired.  Dip strips in honey mixture, then in bread crumbs.  Arrange chicken strips on baking sheet; lightly coat with cooking spray.  Bake 12-15 minutes or until cooked through.  Serve with your favorite dunk'n sauce.


Honey & Ginger Marinated Flank Steak with Horseradish Sauce

4 servings

1/4 cup soy sauce

1/3 cup honey

2 Tablespoons balsamic vinegar

1 1/2 teaspoons garlic powder

2 Tablespoons fresh grated ginger

1/2 cup canola oil

2 pounds flank steak


Combine all ingredients except steak in a blender and blend to mix well.  Make diagonal slashes on each side o the flank steak in a diamond pattern. Place meat in a pan and pour marinade over it. Cover and refrigerate for at least 4 hours.  Prepare the grill for cooking on medium-high heat.  Cook the steak about 6-8 minutes on each side, remove from grill and let steak rest for 5 minutes.  Slice thinly on the diagonal and serve with Sweet Horseradish Sauce.

Horseradish Sauce: 1/4 cup honey, 1/4 cup mayonaise, 1/2 cup whipping cream, 3 Tablespoons horseradish, 1 teaspoon dijon mustard, 1/4 teaspoon salt, 1 teaspoon balsamic vinegar.  In small bowl, mix honey and mayonaise until smooth, fold in whipping cream. Stir in remaining ingredients and mix well.  Store in refrigerator until ready to use.



8 servings

1 pound ground beef

1 small onion, chopped

1 small green pepper, chopped

2 cloves garlic

1 teaspoon oregano

2 bay leaves

1 teaspoon salt

1 teaspoon honey

1 10 oz. can tomato puree

1 15 oz. can tomato sauce

6 lasagne noodles, cooked

2 pounds ricotta cheese

3/4 pound mozzarella cheese

Parmeasan cheese


Brown the meat, onion, and green pepper in a large skillet.  Add the garlic, seasonings, honey, puree, and sauce.  Rinse the cans with a little water to add to the mixture.  Allow to simmer.  Pour 1/4 the sauce in a lasagne pan.  Add 3 noodles over the sauce.  Add half the ricotta cheese and then the mozzarella cheese.  Sprinkle a generous amount of parmeasean cheese.  Repeat layers, using half of the remaining sauce, all the noodles, and cheese.  Pour remaining sauce over the top and sprinkle generous amount of parmeasean cheese.  Bake at 375 degrees for 25 minutes.



6-8 servings

1/4 cup plus 3 Tablespoon honey

2 pounds ground beef

1 cup finely chopped onion

1/2 cup dry bread crumbs, softened in 1/2 cup milk

2 large eggs

1/2 cup sun dried tomatoes, simmered in boiling water 5 minutes, drained and chopped (can substitute a can of diced tomatoes)

1 Tablespoon thyme

1 1/2 teaspoons ground cumin

1 1/2 teaspoons black pepper

1/2 cup old-fashioned oatmeal, uncooked

2 cloves garlic, minced

1/3 cup ketchup

1 Tablespoon mustard


Combine 1/4 cup honey with all ingredients except 3 Tablespoons of honey. Mix until evenly mixed and incorporated.  Pack firmly into a meat loaf pan.  Drizzle 1 Tablespoon of honey on top.  Stir the remaining 2 Tablespoons of honey with ketchup and mustard in a bowl til incorporated well.  Pour over the meat loaf and spread to cover the top.  Bake uncovered at 400 degrees for 50-60 minutes. Let rest for 5 minutes before serving.


Fish with Tangy Sweet 'n Sour Sauce

8 servings

1/2 cup water

1/2 cup honey

1/4 cup lemon juice or rice vinegar

1 Tablespoon cornstarch

1 teaspoon garlic salt

1/2 teaspoon grated lemon peel

1 Tablespoon chopped fresh cilantro, tarragon, thyme, or basil

2 pounds of red snapper filet or cod filets


Combine all ingredients except cilantro and fish in small saucepan; cook and stir over medium heat until mixture boils and thickens.  Simmer 2 minutes.  Add cilantro; mix well.  Remove sauce from heat and keep warm.  Place fish on lightly oiled baking sheet.  Broil 4-6 inches from heat source 10 minutes per inch of thickness or until fish turns opaque and flakes easily when tested with fork.  Spoon sauce over fish to serve.


Easy Salmon Burgers with Honey BBQ Sauce

2 servings

1/3 cup honey

1/3 cup ketchup

1 1/2 teaspoon cider vinegar

1 teaspoon prepared horseradish

1/4 teaspoon minced garlic

1/8 teaspoon crushed red pepper flakes, optional

1 can 7 1/2 oz. salmon, drained

1/2 cup dried bread crumbs

1/4 cup chopped onion

3 Tablespoons chopped bell pepper

1 egg white

2 burger buns, toasted


In a small bowl combine the first 6 ingredients until well blended.  Set aside half of the mixture.  In separate bowl, mix together the remaining ingredients except the buns.  Blend in 2 Tablespoons of sauce.  Divide salmon mixture into2 patties, 1/2-3/4 inch thick.  Place patties on well-oiled grill, 4-6 inches from hot coals.  Grill, turning 2-3 times and basting with sauce, until burgers are browned and cooked through.  Can place patties on a lightly greased baking shee and Broil 4-6 inches from heat source, turning 2-3 times and basting with remaining sauce, until cooked through.  Place on toasted buns and serve with reserved sauce.


Honey Ginger Roasted Pork

6 servings

1/4 cup honey

2 Tablespoons cider vinegar

2 Tablespoons fresh ginger root-grated or ground ginger

2  2 1/4 pounds boneless pork loin roast, whole


Combine honey, vinegar, and ginger; mix well.  Sprinkle pork with salt and pepper; brush generously with honey mixture.  Bake at 325 degrees for about 1 hour or to 170 degrees internal temp. Brush with honey mixture every 15 minutes.  Let stand 10 minutes before slicing.


Pork with Honey-Balsamic Sauce

6-8 servings

2 pork tenderloins

1/4 cup paprika

1/4 cup kosher salt

1/4 cup fresh ground pepper

1 Tablespoon garlic powder

1 Tablespoon onion powder

1 teaspoon ground chipotle peppers

1/2 cup seedless raspberry preserves, for sauce

1/3 cup dijon mustard, for sauce

1/3 cup balsamic vinegar, for sauce

1/3 cup honey


Combine dry rub ingredients together then apply half of dry rub to each tenderloin.  Set aside and let come to room temp. about 1 hour.  Prepare grill for direct cooking over medium-high heat.  Cook tenderloins over medium-high heat for 10 minutes.  Turn and cook 10 more minutes.(cooking time may vary and take longer cook til tenderloins are done)  Remove from heat and wrap in foil for 10 minutes.  Combine sauce ingredients in a small saucepan.  Heat over medium-high heat until almost boiling, then remove.  To serve, slice tenderloin 1/4 to 1/2 inch thick and fan out on plate.  Drizzle warm sauce over slices.





Grilled Corn with Spiced Honey Butter

8 servings

1/2 cup butter, softened

1/3 cup honey

1 teaspoon chilli powder

8 ears fresh corn

8 lime wedges

1/4 cup fresh cilantro, chopped


Stir together the first 3 ingredients; set aside.  Fold back husks and remove silk from corn; pull husks back up over corn.  Place corn in a large bowl of ice water and soak for 15 minutes.  Remove and shake off excess water.  Place on grill over medium hot coals and cook 15-20 minutes, turning frequently.  Remove husks and spread each ear with seasoned butter.  Sprinkle with cilantro and serve with lime wedges.


Honey Baked Beans

6 servings

4 1/2 cups cooked beans(kidney or navy-3 15 oz. cans cooked navy beans can be substituted)

1 sweet onion, chopped

6-8 slices bacon

1 teaspoon ginger

1/2 cup honey

1/2 cup ketchup

1 teaspoon salt

1 Tablespoon mustard

1 Tablespoon worcestershire sauce


Saute' bacon and onion until onion is tender;  Combine with remaining ingredients in shallow-2 quart oven-safe baking dish.  Cover with foil and bake at 350 degrees at 30 minutes.  Uncover and bake additional 45 minutes longer.


Mac n' Cheese

1/2 lb. cooked macaroni

3 eggs, separated

1/4 cup margarine

2 Tablespoon honey

2 cups cottage cheese

1 cup yogurt or sour cream

1/2 cup bread crumbs


Beat the 3 egg yolks, and mix with the next 4 ingredients.  Beat egg whites until stiff.  Fold all the ingredients together with noodles until evenly mixed, except the bread crumbs.  Pour into an oiled 2 quart casserole dish.  Top with bread crumbs and dot with butter.  Bake at 375 degrees for 45 minutes.


Raw Applesauce

1 1/2 cups

3 apples, pared, cored and diced

1/4 cup honey

1/4 cup apple juice, orange juice, or pineapple juice


Place all ingedients in blender or food processor.  Puree to desired smoothness.



6 servings

1 Tablespoon vegetable oil

1 clove garlic, minced

1 small onion, vertically sliced

3 medium zucchini, julienned

1 medium yellow squash, julienned

1 large carrot, julienned

1/4 cup honey

2 Tablespoons lemon juice

1 teaspoon salt

1 teaspoon pepper


Heat oil in heavy skillet o stir-fry pan over high heat.  Add garlic and onion and cook until fragrant, 1-2 minutes.  Add vegetables and

stir-fry until they are crisp-tender.


Vegetables with Spicy Honey Peanut Sauce

6 servings

1/2 cup honey

1/4 cup peanut butter

2 Tablespoons soy sauce

1 Tablespon chopped fresh cilantro

1/8 teaspoon crushed red pepper flakes

4 cups broccoli florets

4 cups sliced carrots

4 cups snow peas

6 cups cooked white rice


Combine first 5 ingredients in a bowl and set aside.  Steam vegetables until crisp-tender; drain well.  Toss steamed vegetables with peanut sauce in a large bowl.  Serve immediately over hot rice.