Grilled pitted fresh peach or nectarine halves are great alongside this meal. Serve with potatoes and a crisp green salad. Any leftover sliced chicken is great on a sandwich with a little lettuce, honey mustard, and peach jam.

Ingredients:
425g sliced peaches (fresh)
1 tbspn extra-virgin olive oil
2 1/2 tbspn honey
650g chicken tenders
Salt and freshly ground black pepper

Directions:

Place the peaches in a food processor and process to a smooth puree. Add the oil and honey and process briefly to blend; transfer to a large resealable plastic bag. Add the chicken tenders and close, squeezing out the air. Chill for 15 minutes (or you can do it the day before).

Prepare the grill, heat a grill pan over medium heat. Remove the chicken pieces from the bag and place on a plate. Season lightly with salt and pepper and transfer to the grill. Cover and cook until charred underneath, 3 to 4 minutes. Turn and cook until charred and firm when poked with a finger.

Ingredients:
A plate of sesame seeds
Dark soy sauce
Blossom honey
Vegetable oil
5 pieces of skinless chicken
Fresh coriander for garnish

Directions:

Put a frying pan onto the stove top on high.

Mix in a bowl stir equal amounts of dark soy sauce, honey and vegetable oil to make a sticky marinade.  The vegetable oil stops the honey from burning. Add in chicken pieces.  Toss them around in the marinade.

Get the plate of sesame seeds and place the chicken pieces through it, covering the chicken in seeds.  The sesame seeds release their nutty oil and make the chicken go crispy.

Put vegetable oil in the hot pan. Grab the chicken pieces and lay the chicken into the pan.  Cook 2-3 minutes on each side.

Serve on rice or with salad. Garnish with fresh coriander.

Marinade Chicken:
A small bowl of chicken pieces (300 to 400 grams)
1 tbsp soy sauce
1 tsp sugar
½ cup orange juice
2 tbsp honey
1-2 tbsp soy sauce
1-2 tsp cornstarch

Stir Fry Veges:
1 tbsp minced ginger
half diced green capsicum
1 sliced carrot
1 sliced celery stalk
1/2 cup cashews or peanuts

Directions:

Marinade the chicken with 1 tbsp soy sauce and 1 tsp sugar.  Set aside for 10-15 minutes.

In a separate bowl, tip in the orange juice, honey, soy sauce and cornstarch.  Mix together until smooth.

Set the heat on high for the wok. Put some vegetable oil in and stir around the wok. Add in ginger and marinaded chicken into the wok.  Keep stirring for 2-3 minutes until chicken is cooked.  Put the chicken to the side in the wok.  Add in vegetables and nuts.  Stir fry for about 1 minute.  Mix chicken and vegetables together.  Add in sauce and stir with other ingredients until it starts to thicken.  Once thickened, serve immediately onto steamed rice.

Enjoy.

This is the best Honey Baked Chicken I have ever tasted. Not only is the aroma simply tantalizing the flavor is impeccable and best of all, it’s easy to make.

Last weekend I had a few friends over for dinner to celebrate becoming a grandmother and I figured I would try out this recipe. Who better to make my guinea pigs then people close enough to me to be honest and give constructive criticism. I was hoping for a few that would tell me it needed more herbs or spices, or even that they just didn’t like it. That way I would be able to alter the recipe and “test” it on friends and family again. But alas… They All Loved It! With such a review like that I thought I would share this recipe with everyone.

Honey Baked Chicken

Ingredients:
3 or 4 lbs. chicken, cut up
1/2 Cup margarine, melted
1/2 Cup honey 1 tsp salt
1/4 Cup prep. mustard
1 tsp curry

Directions:

1. Cut up chicken, rinse and pat dry.
2. Place chicken in baking dish.
3. In medium bowl mix melted margarine, honey, salt, prepared mustard, and curry.
4. Pour over the chicken.
5. Cover and bake for 90 minutes 350F (basting every 15-20 minutes)

Now the best part about this dish is how much will be left overs… NONE! Also if you use a non-stick baking dish (such as a casserole dish) cleanup will be a breeze too.

The only alteration I made to this recipe is that I omitted the salt and replaced it with fresh ground pepper only because I do not care for salt. When I had mentioned to everyone that there wasn’t any salt in the recipe no one seemed to know. Feel free to alter the amount of honey, mustard or curry to perfect the taste for your family.

Enjoy

Alisa Goldenberg is a recent transplant to Canada and loves to cook. She will create dishes and “test” them on her family and friends. She has created http://www.thymeforchickenrecipes.com to share these recipes with the world. These recipes are compiled from family, friends and old favorites. Please contact Alisa if you have any questions, would like to request more information or a recipe.

Here’s a recipe where chicken drumsticks and thighs are the star attraction with a deep, honey glaze that has a twist of tangy balsamic vinegar. These sweet and tangy drumsticks are sure to be a favorite on your dinner menu.

To make this dish you’ll need: fresh skinless chicken thighs, fresh chicken drumsticks, vegetable oil, black pepper, chopped garlic cloves, tomato paste, chicken broth, balsamic vinegar, honey and green onion tops – thinly sliced.

In a large skillet, heat up 1 tablespoon of vegetable oil over medium high heat. Add in 6 pieces of fresh chicken thighs and 6 pieces of fresh chicken drumsticks. Sprinkle 3/4 teaspoon of black pepper over all chicken. Cook chicken, while turning frequently, for about 10 minutes, or until chicken is slightly brown on all sides.

Remove chicken from the pan and drain off the excess oil. Add 3 cloves of chopped garlic to the pan and sauté over medium heat for about 2 minutes. Stir in 1 1/2 tablespoons of tomato paste, and slowly add in 1/2 cup of chicken broth. With a wooden spoon or spatula, scrape bits clinging to bottom of pan.

Increase the heat to medium high and add in 2/3 cup of balsamic vinegar and 1 tablespoon of honey. Boil rapidly for 3 minutes to reduce the liquid to approximately 1 cup.

Return the chicken to the pan and reduce heat to medium. Cook chicken, turning occasionally, for about 30 minutes or until the liquid in the pan thickens and reaches a dark mahogany glaze consistency. Internal juices form the chicken should run clear.

Remove chicken from the pan and place on a serving platter. Pour glaze over chicken and sprinkle 4 tablespoons of thinly sliced green onion tops over chicken pieces.

Makes 4 servings.

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This is a great dish to make ahead of time, if you’re going away for an evening just have the kids wrap the chicken fingers in foil and reheat at 300 F. Your kids can make fruit kabob’s as a side dish also. You can make the honey mustard 2 days ahead to let the flavors blend whenever you make this dish. Chicken finger leftovers are great served cold on pita bread with lettuce, tomato, and honey mustard.

Shopping list: boneless, skinless, chicken breasts – Dijon mustard
On hand: milk, flour, honey, salt, pepper, oilFor the chicken;
4 skinless, boneless, chicken breasts- thawed
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup milk
1 cup vegetable oil for frying
Honey Mustard
1/2 cup honey
1/4 cup Dijon mustard

Directions:

1. Cut chicken into 1/2 x 2-inch strips. For honey mustard sauce, blend honey and mustard in a small bowl. Set aside.
2. Mix flour salt and pepper in a shallow bowl. Dip chicken in milk. Roll in flour mixture to coat well. Place chicken on waxed paper.
3. Pour 1/4 in of oil into a large heavy skillet. Heat over medium-high heat to 350 F or until a cube of white bread dropped in oil browns evenly in 1 minute.
4. Divide chicken into batches Place chicken in an even layer in hot oil. Fry, turning once, for about 3 minutes on each side or until golden brown and crisp. Drain on paper towels. Serve with sauce.

Serves 6

Express tips:
Stainless steel salad tongs are very handy to use to fry the chicken. The chicken will fry easier if it isn’t very thick. Put the flour mixture in a resealable plastic bag. Dip chicken fingers into the milk, place in the bag and shake all the chicken strips at once to coat.

Paige Landes gives you great free recipes and cooking tips on her cooking blog http://www.mydeliciouskitchen.wordpress.com

This chicken sounds light and fruity – and it is. The Sauce is almost invisible. It’s pale in color, and its subtle flavors are simply delicious. Although the word orange will make people apprehensive, the amount is small and, when cooked, is usually much less of a problem for GERD sufferers. Even without the orange, this chicken is extremely tasty.

Chicken:

8 boneless and skinless chicken breast halves
2 tablespoons vegetable oil
Kosher salt to taste
Sweet or mild paprika, to taste
Fresh minced parsley, garnishSauce:
2 tablespoons olive oil
1 teaspoon minced garlic
1/4 cup honey
1 tablespoon grated orange peel
1 cup fat-free chicken broth
1/4 cup orange juice or apple cider
1 tablespoon fresh tarragon, or 1 teaspoon dried
1 teaspoon ground cumin
1 1/2 cups 1/2-inch diced zucchini
Heat grill to medium high

Directions:

• Pound the chicken breasts with a meat mallet until about the same thickness throughout
• Brush chicken with vegetable oil and season it with salt and paprika to taste. Set aside
• Make the sauce: Heat olive oil in a large nonstick skillet over medium-high heat
• Add the garlic, if using, and saute until softened, about 3 minutes
• Stir in honey, peel, broth, juice, tarragon, and cumin. Bring to a boil, reduce heat slightly and cook, stirring frequently, until the sauce is reduced and thickened to a syrup consistency
• Stir in zucchini and keep warm until ready to serve
• Meanwhile, grill chicken breasts until cooked through, about 4 – 5 minutes on each side
• Arrange the breasts on a platter and pour the sauce over. Sprinkle fresh-chopped parsley over and serve

Among the most important thing to remember when eating any entree – or any food for that matter- is that portion size counts. Eating too much, even of the most harmless foods, can cause heartburn. Large quantities can weaken the LES, allowing heartburn to ensure.

Also check out our heartburn-friendly Simple Meatloaf Recipes and GERD Diet.

Welcome the return of warmer weather with a simple picnic. Here are some old-fashion recipes for Honey Fried Chicken, Grandma Leafy’s Potato Salad and tasty Raisin Filled Cookies for dessert. Go back in time and enjoy this simple picnic at the lake, on a hike, at the park, or wherever you like to get away.

HONEY FRIED CHICKEN
This recipe is from an old newspaper clipping I found in my mother’s home years ago.

3 lbs cut-up chicken
3/4 cup honey
3/4 to 1 cup buttermilk baking mix (such as Bisquik)
2 tsp dry mustard
1/2 tsp paprika
Salt to taste
Pepper to taste
Vegetable oil

Coat chicken pieces with honey; set aside. Combine the baking mix, mustard, paprika, salt and pepper together. Dredge chicken pieces in the baking mix mixture. Pour enough oil in a 12-inch heavy skillet to reach a depth of 1/2-inch. Allow oil to heat to 375 degrees over medium heat. Carefully place the chicken pieces in the hot oil and cook about 5 minutes or until underside of pieces is golden brown. Turn chicken pieces and cook another 5 minutes. Reduce heat and cook for 7 to 10 minutes longer or until the chicken juices run clear. Drain chicken pieces on paper toweling.

Alternate method:
Brown both sides of chicken in skillet. Place on a baking sheet and bake in a 350 degree oven for 20 to 30 minutes, until juices run clear.
RAISIN FILLED COOKIES
This recipe is from an old church cookbook from the Midwest.

1 cup shortening
1 cup sour cream
2 eggs
1 tsp vanilla
2 cups sugar
pinch of salt
1 tsp baking powder
1 tsp soda
4 cups flour (or enough to make a soft dough)

Filling:
2 cups raisins, ground
1 level tsp salt
1 tsp vinegar
1 cup hot water
1 cup sugar
2 tbsp flour or cornstarch

Preheat oven to 350 degrees.
In a large bowl, combine shortening, sour cream, eggs, vanilla, sugar, salt, baking powder, and soda. Combine the mixture well. Gradually add enough of the flour to make a soft dough. Roll the dough thin and cut out with a biscuit cutter or a glass. Place the filling atop one cookie and cover with another one. Using a fork or your fingers, press down the edges to seal. Bake 6 minutes on the bottom oven rack then move to top rack for 6 minutes.

Makes about 4 dozen cookies, depending on size.
GRANDMA LEAFY’S MASHED POTATO SALAD

This was my grandmothers potato salad recipe she made when I was a child sneaking into her kitchen (she lived next door!) in the 1950s.

3 to 4 lbs potatoes, peeled and boiled until soft in salted water
Drain the potatoes and mash with a potato masher.  Add in the following ingredients:

1/4 to 1/2 cup cream
1 tbsp butter
1 to 1 1/2 heavy tablespoons mustard
sugar to taste
vinegar to taste
1 medium onion, chopped
4 hard boiled eggs, 3 chopped and one reserved

Mix the above ingredients into the chopped eggs until blended. Put into a serving dish and garnish with the reserved boiled egg, thinly sliced.

Enjoy!

You can find more recipes from my vintage recipe collection at grandmasvintagerecipes.blogspot.com
My diabetic recipes are at diabeticenjoyingfood.squarespace.com

Honey can be mixed with tea, coffee, milk and fruit juices. It may also be used as a skin exfoliant. Of course, you should not forget that it is also an essential part of cooking. Different honey recipes are created out of this natural sweetener. The good thing is you may even make a variation out of one popular recipe in your cookbooks. What matters is you give regard to the people who will taste your food. In this regard, it pays to know more about some of the greatest recipes for chicken honey.
Plain chicken honey.

Honey chicken is primarily made out of the following ingredients: 500 grams of diced chicken; 1/4 cup each of soy sauce, honey crystals, water and pine nuts; two tablespoons of corn starch; and a sprinkle of sesame seeds. The procedure starts from marinating the chicken in soy sauce for at least a couple of hours. In cooking, you have to sauté the chicken before you add the mixture of the corn starch and water. Then simply pour in the other ingredients and stir until the honey thickens the sauce before you sprinkle the sesame seeds.

Honey baked chicken.

This is another popular chicken honey recipe. What you will need is a pack of chicken good enough for the whole family. You may either use the whole breast part or cut it in half. You have to season the part with salt and pepper. With the use of a foil, start lining a baking pan then pour honey and taco sauce on top of the chicken. Since this one is baked chicken, simply bake the seasoned chicken inside the oven at 350 degrees F for 45 minutes. To enjoy one of the best honey recipes for chicken, make sure you check the pan every 15 minutes.

Honey mustard chicken.

If you think the first two honey recipes are not enough, then try the chicken honey in mustard sauce. Grease a pan before you place the seasoned chicken breast – with salt and pepper – on it. Mix honey and mustard together with basil, parsley and paprika. Half of the mixture should be placed on top of the chicken before putting it inside a preheated oven for 30 minutes. Flip the chicken breasts then place the remaining mixture of the sauce on each of the sides. Bake the recipe for another 15 minutes.

Honey nut chicken.

This is another variation to the honey recipes above. This chicken honey recipe is done by mixing honey with two eggs in a bowl and tossing pecans, salt, pepper and bread crumbs in another. The chicken pieces should be dipped inside the bowl with mixed eggs and honey before dredging them inside the other bowl. Lay them inside a greased baking pan then pour melted butter over the chicken. Leave them inside the preheated oven for at least 40 minutes.

These are but few of the honey recipes for chicken. This proves that you can create a lot of options for chicken honey in your list. You may do things on your own or simply copy steps in cookbooks or health and food web sites over the net. To make your chicken recipes more attractive, add a dash of style by garnishing your plates before serving.

Are you looking for different ways to cook chicken honey? Browse our site and you will see the many options you have. You may also share with us you own honey recipes.