Honey Chicken (or Turkey!) Salad

Substitute leftover Thanksgiving turkey and you're good to go!!

Honey Chicken Salad with Grapes and Feta

Prep time:  15 mins

Cook time:  45 mins

Total time:  1 hour

Serves: 8-10

 

Ingredients

• 1 lb chicken breast
• 1 bunch grapes (about 2-3 cups), cut in half
• 1 cup uncooked wheat berries
• salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon honey (more to taste)
• ¼ cup lemon dressing (I used Brianna’s Lemon Tarragon dressing)
• ½ tablespoon vinegar
• 2 tablespoons water
• feta cheese and green onions for topping

Instructions

1. Bring 2 large pots of water to boil. To one pot, add the raw chicken breasts. Cover and cook for about 20-30 minutes. To the other pot, add wheat berries and cook, uncovered, for about 20-30 minutes.
2. While chicken is cooking, chop the grapes in half. Slice a few green onions for topping. Whisk together the olive oil, honey, dressing, vinegar, and water. Keep grapes, green onions, and dressing in the refrigerator until ready to assemble.
3. Remove chicken from heat and check for doneness (white color throughout). Drain water and allow to cool for several minutes. When cool enough to handle, shred chicken with two forks or your hands. Season shredded chicken with salt and pepper.
4. Remove wheat berries from heat and check for doneness (chewy texture). If they’re still too crunchy for you, continue to cook for another 10 minutes, adding water as needed. Drain off all excess water when done cooking. Season with salt and pepper.
5. Combine all ingredients in a large bowl. Top with feta cheese, green onions, and almonds. Refrigerate for up to 4 days.

Notes

If you’re taking this on the go, pack up the salad with the toppings in a separate container to keep things crispy and fresh. You can use any citrusy dressing that you like, or you could even just use a little bit of lemon juice (maybe just 1-2 tablespoons) in place of the dressing.

A new twist on tradition - Soy Sauce Honey Glazed Turkey

From foodandwine.com...

© Con Poulos

Soy-Sauce-and-Honey-Glazed Turkey

CONTRIBUTED BY JOANNE CHANG

• ACTIVE: 45 MIN
• TOTAL TIME: 6 HRS 45 MIN
• SERVINGS: 12

• STAFF-FAVORITE

"We never had turkey on Thanksgiving," says Joanne Chang, "only duck. I love turkey with sage and butter, but I crave the flavors I grew up with." Here, she marinates and bastes the bird with soy, sesame, honey and ginger, giving it superb flavor and a beautiful mahogany color.

1. 2 cups soy sauce
2. 1 cup honey
3. 1/4 cup toasted sesame oil
4. 1/2 cup thinly sliced fresh ginger
5. One 14- to 16-pound turkey
6. 1 tablespoon kosher salt
7. 2 teaspoons freshly ground pepper
8. 1 1/2 teaspoons Chinese five-spice powder
9. 6 scallions, cut into 2-inch lengths
10. 2 cups chicken stock or low-sodium broth
11. 4 tablespoons unsalted butter, softened
12. 3/4 cup all-purpose flour

1. In a very large bowl, whisk together the soy sauce, honey, sesame oil and half of the ginger. Put the turkey in the bowl, breast side down, and marinate at room temperature for 45 minutes. Turn the turkey and marinate breast side up for 15 minutes.
2. Preheat the oven to 350°. Set a rack in a large roasting pan. In a small bowl, combine the salt, pepper and five-spice powder. Remove the turkey from the marinade; reserve the marinade. Set the turkey on the rack, breast side up, and season it inside and out with the salt mixture. Stuff the cavity with the scallions and the remaining ginger. Turn the turkey breast side down on the rack. Add 2 cups of water to the roasting pan. Loosely cover the turkey with a foil tent.
3. Roast the turkey for 4 hours, basting with some of the reserved marinade every hour and adding a total of 3 cups of water to the pan during roasting. Turn the turkey breast side up and baste well with the reserved marinade. Roast uncovered for 30 minutes, basting once halfway through cooking. The turkey is done when an instant-read thermometer inserted in the thigh registers 165°.
4. Carefully pour the juices from the turkey cavity into the roasting pan and transfer the turkey to a carving board. Let rest in a warm place for 30 minutes.
5. Meanwhile, strain the pan juices into a large saucepan and skim off the fat. Add the chicken stock to the juices along with 3 cups of water and bring to a boil.
6. In a medium bowl, blend the butter with the flour to make a smooth paste. Gradually whisk in 2 cups of the hot pan juices until smooth. Whisk the mixture into the saucepan and bring the gravy to a simmer, whisking constantly, until thickened. Simmer the gravy over low heat, whisking occasionally, until no floury taste remains, about 8 minutes. Carve the turkey; pass the gravy at the table.

Honey Beer Bread

Just in time for Thanksgiving - yummmmmmm..... and takes only 5 minutes to make the batter!

Why would you want to taste beer in a slice of bread? If you really love beer, drink it!  This bread doesn't taste like beer - it's insanely tasty – buttery, honey, malty…..Not any traditional white bread can compare. Plus, it took me only 5 minutes to whip up the batter. 

Ingredients (one loaf):

3 cups all-purpose flour
1 tablespoon baking powder

2 tablespoons sugar
1 teaspoon salt

2 tablespoons honey

1 can beer

1/4 cup unsalted butter, melted

Directions:

Preheat over to 350F. Grease a 9″x5″x3″ loaf pan. Line the bottom of the pan with parchment paper. Set aside.

In a medium bowl, whisk together the flour, sugar, baking powder and salt.

Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed.  (Microwave the honey for 5 to 10 seconds beforehand to make it easier to stir in)

Pour half the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. Use a pastry brush to spread it around.

Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean.

http://idlebakes.blogspot.com/2011_09_01_archive.html

SO GOOD Honey Cinnamon Pecan Sweet Potatoes

Thanksgiving time means sweet potatoes in our house, but none of us like the marshmallow topping.  Here's a twist I made tonight that is OH SO GOOD!!  Easy too, which is a plus at this busy time of year!

The ingredients...
2 sweet potatoes, peeled 

8 tablespoons (1 stick) of butter 

6 tablespoons honey 

1/2 cup chopped pecans 

1/2 cup peeled and finely diced apple

1 teaspoon cinnamon

1 pinch salt

drizzle of Olive oil

Serves 2-4 easily

Preheat oven to 400

Wash, peel and chop the sweet potatoes into bite-sized chunks.

Drizzle them with a little olive oil.

Oil a baking dish or line it with parchment paper.

In a small pan, sautee together the rest of the ingredients 

until the apples begin to get soft.

Pile the mixture on top of the potatoes.  

Drizzle any remaining liquid over the potatoes.

Cover the dish with foil and bake for 40 minutes.

Ready to go in the oven, 400 degrees for 40 minutes, covered with foil. 

Take off the foil, stir, and cook another 10 minutes.  

SO good!  The honey and cinnamon coat everything in a carmel-y sauce that's great! 

The finished product... 

Need a unique and tasty hostess gift?

When you're invited over to a friend's for the holidays, don't forget a little something for the hostess!  Make custom Honey Butter or just give a jar of Lynch Family Farm Honey! 

Cranberry Honey Butter Recipe

Cranberry Honey Butter Recipe photo by Taste of Home

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If you are traveling to a friend's or loved one's for the holidays, bring them something even better than a bottle of wine-this easy to whip up treat! —Arisa Cupp, Sherwood, Oregon

This recipe is:

Quick

Cranberry Honey Butter Recipe

• Prep/Total Time: 10 min.
• Yield: 24 Servings

1010

Ingredients

• 1 cup butter, softened
• 1/3 cup finely chopped dried cranberries
• 1/4 cup honey
• 2 teaspoons grated orange peel
• 1/8 teaspoon kosher salt

Directions

• In a small bowl, beat all ingredients until blended. Store, covered, in the refrigerator for up to 2 weeks. Yield: 24 servings.