Ingredients:

• 1.5 lbs Carrots (preferably whole or thick cut), peeled and trimmed
• 3-4 tablespoons Butter, melted
• 2-3 cloves Garlic, minced
• 2 tablespoons Honey
• 1 tablespoon Olive Oil
• Salt and Pepper to taste
• 2 tablespoons Fresh Parsley, chopped (for garnish)

Instructions:

1. Preheat Oven:
   1. Preheat your oven to 400°F (200°C).
2. Prepare Carrots:
   1. Wash, peel, and trim the carrots.
   2. If using large carrots, you can cut them in half lengthwise or into thick batons.
3. Combine Ingredients:
   1. In a large bowl, combine the melted butter, minced garlic, honey, olive oil, salt, and pepper.
   2. Whisk well to combine.
4. Coat Carrots:
   1. Add the carrots to the bowl with the butter mixture and toss until they are evenly coated.
5. Roast Carrots:
   1. Spread the carrots in a single layer on a baking sheet lined with parchment paper or foil.
6. Roast:
   1. Roast for 25-35 minutes, or until the carrots are tender and caramelized.
   2. Flip the carrots halfway through cooking to ensure even browning.
7. Garnish:
   1. Once the carrots are roasted, remove them from the oven and transfer them to a serving platter.
   2. Sprinkle with fresh chopped parsley.
8. Serve:
   1. Serve the honey garlic butter roasted carrots warm as a side dish.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 1 cup fresh pineapple, diced (or use canned pineapple)
• 1/4 cup honey
• 2 tbsp soy sauce (or coconut aminos for a gluten-free option)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated (or 1/4 tsp ground ginger)
• Salt and black pepper to taste
• Fresh cilantro or green onions for garnish (optional)
• Lime wedges (for serving)

Instructions:

Prepare the Marinade:

1. In a medium bowl, whisk together the honey, soy sauce, olive oil, minced garlic, grated ginger, salt, and black pepper until well combined.

Marinate the Salmon:

1. Place the salmon fillets in a shallow dish or a resealable plastic bag.
2. Pour the marinade over the salmon, ensuring each fillet is coated.
3. Add the diced pineapple on top.
4. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

Preheat the Grill or Oven:

1. If grilling, preheat your grill to medium-high heat.
2. If baking, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Cook the Salmon:

Grilling:

1. Remove the salmon from the marinade and place the fillets directly on the grill.
2. Cook for about 4-6 minutes on each side, or until the salmon flakes easily with a fork.
3. Brush with extra marinade during grilling for added flavor.

Baking:

1. Place the salmon fillets and the pineapple on the prepared baking sheet.
2. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

Serve:

1. Remove the salmon from the grill or oven.
2. Garnish with fresh cilantro or green onions if desired.
3. Serve with lime wedges on the side.

Enjoy this delicious Honey Pineapple Salmon with steamed rice, quinoa, or a fresh salad!
Prep Time: 10 minutes | Marinate Time: 30 minutes | Cook Time: 15 minutes | Servings: 4

Ingredients

• 4 salmon fillets, salted and seasoned to taste
• 6 tablespoons. Unsalted butter at room temperature (see note) 1/3 cup honey
• Seasoning with Cajun seasoning
• 2 tablespoons garlic powder
• 2 tsp. Italian season
• 2 tsp. Paprika (smoked paprika, if available)
• cayenne pepper (1 teaspoon)
• 1 teaspoon onion powder
• 1 teaspoon black pepper, cracked – or 1/2 teaspoon black pepper, finely ground
• Quarter teaspoon of salt
• 1/2 tsp crush red pepper

How To Make Cajun Honey Butter Salmon

1. Mixing Cajun season ingredients in bowl.
2. Beat butter for 2 minutes using an electric hand mixer until light and fluffy.
3. Blend honey and cream in a blender until smooth. 1 tablespoon combined Cajun seasoning (remaining seasoning can be kept for up to 3 months in an airtight container)
4. Using a paper towel, pat the salmon fillets dry on all sides.
5. Season with salt and pepper to taste after rubbing it with oil.
6. Cook salmon for 6-8 minutes on each side on a preheated grill or grill pan, or until opaque and crusty.
7. Spread a generous amount of Cajun Honey Butter over each slice after turning off the grill (or stove if you’re using a grill pan).
8. Allow the butter to melt for 30 seconds, then spread it over the salmon using the back of a spoon.
9. Turn it over and do the same on the other side.
10. If you prefer, garnish with chopped cilantro or parsley and serve immediately.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and black pepper, to taste
• 1/2 cup dried cranberries
• 1/4 cup crumbled feta cheese
• Fresh parsley, chopped, for garnish (optional)

Directions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss butternut squash cubes with olive oil, honey, ground cinnamon, ground nutmeg, salt, and black pepper until evenly coated.
3. Spread the squash cubes in a single layer on the prepared baking sheet.
4. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and caramelized, stirring halfway through the cooking time.
5. Remove the baking sheet from the oven and sprinkle dried cranberries and crumbled feta cheese over the roasted butternut squash.
6. Return the baking sheet to the oven and roast for an additional 5 minutes, or until the cranberries are softened and the feta is slightly melted.
7. Remove from the oven and let it cool for a few minutes.
8. Garnish with chopped fresh parsley, if desired.
9. Serve warm and enjoy!

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes
Kcal: 220 kcal | Servings: 4 servings

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/4 cup honey
• 2 tablespoons hot sauce (adjust to taste)
• 1 tablespoon melted butter
• Cooking spray

Directions:

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper and lightly grease with cooking spray.
3. In a shallow dish, mix together the flour, garlic powder, paprika, salt, and black pepper.
4. In another shallow dish, place the beaten eggs.
5. Place the panko breadcrumbs in a third shallow dish.
6. Season the chicken breasts with salt and pepper.
7. Dredge each chicken breast in the flour mixture, shaking off any excess.
8. Dip the chicken into the beaten eggs, then coat evenly with panko breadcrumbs, pressing gently to adhere.
9. Place the breaded chicken breasts on the prepared baking sheet.
10. Spray the tops of the chicken breasts lightly with cooking spray to help them brown.
11. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and golden brown, flipping halfway through cooking.
12. In a small bowl, mix together the honey, hot sauce, and melted butter to make the hot honey sauce.
13. Once the chicken is cooked, remove it from the oven and brush each chicken breast with the hot honey sauce, reserving some sauce for serving.
14. Return the chicken to the oven and bake for an additional 3-5 minutes, or until the sauce is bubbly and caramelized.
15. Remove the chicken from the oven and let it rest for a few minutes before serving.
16. Serve the Baked Crunchy Hot Honey Chicken with extra hot honey sauce on the side for dipping. Enjoy!

Prep Time: 15 minutes | Cook Time: 25-30 minutes | Total Time: 40-45 minutes | Servings: 4

Tips:

Adjust the amount of hot sauce in the honey sauce according to your preference for spiciness.
For extra crunch, you can mix grated Parmesan cheese with the panko breadcrumbs.
Serve the chicken with a side of creamy coleslaw or roasted vegetables for a complete meal.

Ingredients:

• 2 lb fully cooked frozen meatballs (beef, chicken, turkey, veggie)
• ¾ cup honey
• 1 cup low sodium soy sauce
• ½ cup ketchup
• 4 Tablespoons olive oil
• 2 cloves minced garlic (or 1 teaspoon minced garlic in oil)
• ½ cup diced onion
• ½ teaspoon red pepper flakes

Directions:

1. Combine Sauce Ingredients:
   1. In a medium bowl, whisk together the honey, soy sauce, ketchup, olive oil, garlic, onion, and red pepper flakes.
2. Add Meatballs to Slow Cooker:
   1. Place the frozen meatballs into the slow cooker.
3. Pour Sauce Over Meatballs:
   1. Pour the prepared sauce over the meatballs, ensuring they are well coated.
4. Cook:
   1. Cover and cook on HIGH for 2.5-3 hours or on LOW for 4-6 hours.
5. Serve:
   1. Once cooked, give the meatballs a stir to coat them in the sauce again.
   2. Garnish with sliced green onions if desired, and serve hot.

Prep Time: 5 minutes | Cook Time: 2 hours 30 minutes | Total Time: 2 hours 35 minutes | Servings: 8

Preparation Time: 40 minutes (including marination time)
Cooking Time: 12 minutes
Servings: 4 servings

Ingredients:

• 1½ lbs chicken thighs, breasts or wings
• ¼ cup honey
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 teaspoon sesame oil
• 1 teaspoon freshly grated ginger (optional)
• Salt and pepper to taste
• Sesame seeds and chopped green onions for garnish

Instructions:

1. Marinate the Chicken:
   1. In a bowl, combine honey, minced garlic, soy sauce, olive oil, sesame oil, grated ginger (if using), salt, and pepper.
   2. Mix well until thoroughly combined.
   3. Add chicken pieces to the marinade and toss to coat evenly.
   4. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or preferably overnight for maximum flavor.
2. Cook the Chicken:
   1. Heat a large skillet or frying pan over medium-high heat.
   2. Once hot, add the marinated chicken pieces to the pan, making sure not to overcrowd the pan.
   3. Cook the chicken for 5-6 minutes on each side, or until golden brown and cooked through.
   4. The honey garlic marinade will caramelize and form a sticky glaze on the chicken.
3. Glaze the Chicken:
   1. Once the chicken is cooked through, reduce the heat to low and pour any remaining marinade over the chicken in the pan.
   2. Allow the marinade to simmer and thicken for 1-2 minutes, stirring occasionally to coat the chicken evenly.
4. Serve:
   1. Transfer the honey garlic chicken to a serving platter and garnish with sesame seeds and chopped green onions for added flavor and visual appeal.
   2. Serve the chicken hot, accompanied by steamed rice or your favorite side dishes.
5. Enjoy:
   1. Dig into the succulent honey garlic chicken and savor the perfect combination of sweet and savory flavors.
   2. Each bite is tender, juicy, and bursting with deliciousness, making it a meal that everyone will love.

Ingredients:

• 1/4 cup honey
• 1/4 cup chipotle chilies and adobo sauce (from a can)
• 2 tablespoons apple cider vinegar (or lime juice)
• 1 tablespoon soy sauce
• 3 cloves garlic, minced
• 1 teaspoon cumin, ground
• 1 pound boneless and skinless chicken breasts or thighs, cut into bite-sized pieces

Directions:

1. In a food processor, puree the honey, chipotle chilies and adobo sauce, vinegar, soy sauce, garlic, and cumin to make the marinade.
2. Marinate the chicken pieces in half of the sauce for 20 minutes to overnight, ensuring they are thoroughly coated.
3. Pre-soak wooden skewers in water for about 30 minutes to prevent burning, then skewer the marinated chicken pieces.
4. Grill the skewers over medium-high heat, turning occasionally until the chicken is slightly charred and cooked through, about 2-5 minutes per side.
5. Serve hot with the remaining honey chipotle sauce for dipping.

Prep Time: 10 minutes | Marinate Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 40 minutes | Kcal: 211 kcal | Servings: 4 servings

There’s something truly magical about the combination of honey and garlic over perfectly stir-fried chicken and vegetables. This Honey Garlic Chicken Stir Fry is not just a meal; it’s an experience. The sweet and savory sauce clings to the juicy chicken pieces and crisp-tender vegetables, creating a symphony of flavors with each bite. The vibrant colors of the carrots and broccoli not only add a delightful crunch but also make this dish a feast for the eyes.

Ingredients:

• 1 tablespoon + 1 teaspoon vegetable oil, divided
• 1 cup thinly sliced peeled carrots
• 2 cups broccoli florets
• 1 lb boneless skinless chicken breasts, cut into 1 inch pieces
• 4 cloves garlic, minced
• 1/4 cup low sodium chicken broth or water
• 1/4 cup soy sauce
• 3 tablespoons honey
• 2 teaspoons cornstarch
• Salt and pepper to taste

Directions:

1. Heat 1 teaspoon of oil in a large pan over medium heat.
2. Add the broccoli and carrots, cooking for about 4 minutes or until tender.
3. Remove vegetables from the pan, place on a plate, and cover to keep warm.
4. Wipe the pan clean, then increase heat to high and add the remaining tablespoon of oil.
5. Season chicken pieces with salt and pepper.
6. Add to the pan in a single layer (may need to cook in batches).
7. Cook for 3-4 minutes on each side until golden brown and cooked through.
8. Add minced garlic to the pan, cooking for 30 seconds.
9. Return the vegetables to the pan, cooking for 2 more minutes until warmed.
10. In a bowl, whisk together chicken broth, honey, and soy sauce.
11. Mix cornstarch with a tablespoon of cold water in a separate small bowl.
12. Pour the soy sauce mixture over the chicken and vegetables in the pan, cooking for 30 seconds.
13. Add the cornstarch mixture and bring to a boil.
14. Cook for 1 more minute or until the sauce has just started to thicken.
15. Serve immediately, with rice if desired.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 325 kcal | Servings: 4 servings

• 4 boneless chicken thighs cut into strips
• 2 tbsp cornstarch
• 1/4 tsp pepper
• 1/4 tsp salt
• 3 cloves minced garlic
• 1/4 cup honey
• 1 tbsp brown sugar
• 1/3 cup chicken broth
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp butter
• 1/2 tsp chili flakes
• 2 tbsp parsley chopped
• 2 tbsp vegetable oil

1. Mix chicken with salt, pepper and cornstarch.
2. Mix broth, soy, rice vinegar, brown sugar and honey together.
3. Put aside.
4. Over medium high heat add oil and cook chicken approximately 5 minutes, flip over and cook another 2-3 minutes.
5. Reduce heat to medium and add in butter & garlic.
6. Add in broth honey mixture and allow to simmer until sauce thickens and chicken is cooked thoroughly.
7. Add in chili flakes and parsley.
8. Serve over rice.
9. Enjoy!