SUNNY'S "HONEY, WHO PECANNED THE BIRD?"
Provided by Sunny Anderson
Categories main-dish
Time 15h25m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- For the turkey and brine: In a large pot on medium-high heat, add 6 quarts (1 1/2 gallons) water, the salt, peppercorns, lemon, sage and thyme. Bring to a boil, lower to a simmer and cook until the salt is dissolved and the water is fragrant. Let cool.
- Put the turkey in a roasting bag, large plastic bag or a bowl large enough to fit it with still more space to give. Pour in the brining liquid and seal or cover. If there's not enough room for all of the liquid in the brine, be sure to at least include the herbs, lemon and peppercorns in with the turkey for brining. Refrigerate for at least 8 hours and up to 3 days.
- When ready to cook, remove from the refrigerator and discard all of the brining liquid and solids. Pat the turkey dry with paper towels. Place the turkey breast-side up on a wire rack resting in a roasting pan/baking dish and allow to sit on the countertop for about 2 hours to come to room temperature.
- For roasting: Preheat the oven to 400 degrees F.
- Using your finger, gently release the skin from the muscle of the turkey and insert the butter pieces between the layers all over the bird. Season the skin with salt and pepper. Put the roasting pan in the oven, pour the beer into the bottom of it and lower the heat to 350 degrees F. Roast, basting every 30 minutes, until an instant-read thermometer inserted in the thigh reads 160 degrees F, 3 to 3 1/2 hours. Let rest for 30 to 45 minutes before glazing and slicing.
- For the glaze: In a large nonstick pan on medium heat, add the pecans and cook, tossing, until fragrant, about 4 minutes. Remove the pecans to a plate and add the butter, paprika, pumpkin pie spice and sage to the same pan. Once the butter is melted and the pan is fragrant with sage, remove the sage and add the honey and pecans to the pan. Raise the heat until the mixture begins to simmer, then remove from the heat. Pour over the rested turkey, slice and serve.
HONEY CHIPOTLE PEANUTS
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 325*F Prepare a cookie sheet (with edges) with a liner or spray. Set aside. In a small bowl combine sugar, chipotle chili powder, chili powder and garlic powder. Set aside. In a skillet, combine butter, honey & salt. Cook until it just comes to a boil. Add peanuts to honey butter and stir well to coat. Pour peanuts onto cookie sheet and bake for 10 minutes. Remove from oven, stir peanuts then bake for another 10 minutes. Remove again and stir well, then bake for 5 minutes more. Total baking time 25 minutes. Remove from oven and sprinkle 1/3 of seasoning mixture onto peanuts. Mix well. Sprinkle 1/3 more of seasoning onto peanuts and mix well. Sprinkle last 1/3 of seasoning onto peanuts and mix well. Let cool then store in a glass jar with a lid.
HONEY-CHIPOTLE CHICKEN
Shredded chicken in a honey-chipotle sauce that I usually use in burritos.
Provided by Randy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 5h40m
Yield 6
Number Of Ingredients 5
Steps:
- Blend honey, garlic, and chipotle peppers in adobo sauce together in a food processor until smooth.
- Place chicken breasts in the bottom of a slow cooker and mix in honey-chipotle sauce.
- Cook in the slow cooker on Low for 5 hours.
- Transfer chicken to a bowl and shred using 2 forks. Return chicken to the slow cooker and stir in black beans.
- Continue to cook on Low until cooked through, about 30 minutes more.
Nutrition Facts : Calories 309.9 calories, Carbohydrate 40.6 g, Cholesterol 58.5 mg, Fat 2.9 g, Fiber 10.2 g, Protein 30.8 g, SaturatedFat 0.8 g, Sodium 635.3 mg, Sugar 15.5 g
HONEY-CHIPOTLE PECANS
Not your standard toasted nuts; sweet, yet slightly salty, with a flash of smokey fire. Goes great in soups (especially sweet potato or pumpkin) and salads or delicious on their own as a snack or party appetizer.
Provided by littleturtle
Categories Lunch/Snacks
Time 20m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F.
- In a skillet, warm honey with chipotle powder and cinnamon over low heat, then add the nuts and stir to coat evenly.
- Line a baking sheet with parchment paper, then spread nuts evenly in a single layer on the sheet.
- Bake in preheated oven until nuts are fragrant (10-15 minutes).
- Allow to cool slightly (1 minute).
- In a mixing bowl, combine sugar and salt.
- Add the warm pecans, and toss to coat evenly.
- Spread out on fresh sheet of waxed paper and let dry completely.
- Store in an airtight container.
Nutrition Facts : Calories 201.2, Fat 17.9, SaturatedFat 1.5, Sodium 226.6, Carbohydrate 11.3, Fiber 2.7, Sugar 8.5, Protein 2.4
CHIPOTLE-PECAN CANDIED POPCORN
Provided by Marcela Valladolid
Time 1h15m
Yield about 13 cups
Number Of Ingredients 8
Steps:
- Preheat the oven to 250 degrees F. Generously coat a baking sheet with cooking spray. Toss the popcorn and pecans on the prepared baking sheet. Transfer to the oven while preparing the syrup.
- Combine the brown sugar, butter and honey in a medium saucepan over medium-low heat; cook, stirring occasionally, until the sugar is dissolved and the butter is completely melted. Increase the heat to high and boil, stirring constantly, until thickened, about 4 minutes. Remove from the heat and stir in the chile powder, baking soda and 1 teaspoon salt. Remove the popcorn mixture from the oven; slowly pour the syrup over the top and gently stir to coat.
- Return the popcorn to the oven and bake until the caramel is dry and hardened, stirring halfway through, about 1 hour. Let cool on the baking sheet.
HONEY-CHIPOTLE PORK RIBS
Steps:
- In a food processor, combine honey, ketchup, ginger, and 5 chipotles with adobo sauce. Blend until smooth. Taste and add remaining chipotles, or more honey, if desired. If sauce is too thick, thin with a little water or apple juice. Pour half of the sauce over the pork and reserve the rest. Marinate for at least 4 and up to 24 hours.
- Prepare a grill or grill pan. Grill the pork ribs until cooked to desired doneness. A little charring on the pork is desired. Remove pork from heat and slather with remaining sauce.
CHIPOTLE HONEY ROASTED PEANUTS
Absolutely delicious! This recipe started out as a basic honey-roasted beer nut recipe and evolved into this splendid party treat.
Provided by noogie01
Categories Appetizers and Snacks Nuts and Seeds
Time 2h50m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Stir together the sugar, chipotle powder, chili powder, and garlic powder in a small bowl; set aside.
- Stir together the butter, honey, and kosher salt in a large saucepan over medium heat until the butter has melted, and the mixture is bubbly. Stir in the peanuts until well coated, then pour out into a 9x13 inch baking dish.
- Bake in preheated oven until the nuts are golden brown, about 30 minutes. Stir the mixture 2 or 3 times to ensure even cooking. Once done, scrape the peanuts into a large metal bowl, and sprinkle with the spice mixture. Toss the peanuts to evenly coat with the spice mixture. Allow the peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together.
Nutrition Facts : Calories 203.5 calories, Carbohydrate 12.5 g, Cholesterol 3.8 mg, Fat 15.6 g, Fiber 2.3 g, Protein 6.8 g, SaturatedFat 2.9 g, Sodium 361.7 mg, Sugar 7.5 g
HONEY ROASTED PECANS
These are wonderful as a snack, part of a holiday basket, added to salads, as a topping to pumpkin pie or sweet potato casserole. They do get pretty sticky if exposed to moisture, my daughter loves them and calls them "sticky nuts." They are HIGHLY addictive, make a lot!
Provided by MommyMakes
Categories Lunch/Snacks
Time 20m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 2
Steps:
- Heat oven to 350 degrees. Place pecans in an even layer on baking sheet. Roast 12 to 15 minutes. Remove from baking sheet and place in large bowl.
- In saucepan combine honey and pecans. Cook over medium high heat, stirring until mixture simmers and foams (about 4-6 min).
- Transfer to a baking sheet (lined with wax paper for easy clean up) and separate with fork. Cool completely. Store in air tight container.
SPICY HONEY-CHIPOTLE SALMON BOWL
This is an easy meal to put together because it incorporates cooking on a sheet pan. If you are starting with fresh salmon you must adjust the cooking times.
Provided by thedailygourmet
Categories Salmon Fillets
Time 1h5m
Yield 2
Number Of Ingredients 12
Steps:
- Bring chicken broth and butter to a boil in a saucepan. Add rinsed brown rice and reduce heat to medium-low. Cover and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. When finished, remove from the heat, cover, and keep warm.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- When the rice has about 30 minutes left, combine green beans, sweet potato, olive oil, salt, and pepper in a bowl; toss to combine. Transfer to the prepared baking sheet, separating green beans on one side and sweet potatoes on the other.
- Combine honey, chipotle pepper, and garlic in a bowl; season to taste with salt and pepper. Brush mixture onto frozen salmon and place on top of the green beans, skin-side down (this step is important.)
- Roast in the preheated oven until vegetables are soft and salmon flakes easily with a fork, 30 to 35 minutes.
- Remove from the oven. Divide rice between 2 bowls. Top each bowl with vegetables and a salmon fillet. Sprinkle toasted pecans over top.
Nutrition Facts : Calories 601.5 calories, Carbohydrate 75 g, Cholesterol 70.2 mg, Fat 20.1 g, Fiber 8.3 g, Protein 31.5 g, SaturatedFat 4 g, Sodium 190.4 mg, Sugar 15.4 g
HONEY GLAZED PECANS
Make and share this Honey Glazed Pecans recipe from Food.com.
Provided by SmHerndon
Categories Lunch/Snacks
Time 14m
Yield 1 Cup
Number Of Ingredients 3
Steps:
- COOK pecans, honey and pepper in skillet on medium-high heat 4 minutes or until mixture simmers and is foamy.
- SPREAD onto greaed baking sheet, seperating slightly with fork; cool completely.
- SERVE in bowl for snacking or add to your favorite salad.
- To double, prepare as directed doubling the pecans and red pepper, but using the same amount of honey.
CHIPOTLE GLAZED PECANS
Chipotle powder and sugar combine to lend a spicy/sweet glaze to pecans. Great as a snack or tossed in salads, etc.
Provided by ninja
Categories Lunch/Snacks
Time 25m
Yield 5 cups, 20 serving(s)
Number Of Ingredients 4
Steps:
- Beat egg white in a medium bowl until frothy. Add pecans, sugar and chipotle powder; toss until pecans are well coated.
- Place in a single layer on a parchment-lined baking sheet. Bake in a 375 degree oven, stirring every 5 minutes, for 15 minutes.
- Cool completely. Break apart any large clusters. Store at room temperature in an airtight container.
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