Almond-Crusted Chops with Cider Sauce

Ingredients

  • 1/2 cup panko (Japanese) bread crumbs
  • 1/2 cup ground almonds
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt, divided
  • 2 large eggs, beaten
  • 4 boneless pork loin chops (3/4 inch thick and 4 ounces each)
  • 3 tablespoons olive oil
  • 1 cup apple cider or juice
  • 4 ounces cream cheese, cubed
  • 1 tablespoon honey, optional
  • Minced chives
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Chicken and Cashews

Ingredients

  • 3 tablespoons low-sodium soy sauce, divided
  • 2 tablespoons dry sherry
  • 4 teaspoons cornstarch, divided
  • 1 pound skinless, boneless chicken breast, cut into bite-sized piece
  • s 1/2 cup fat-free, less-sodium chicken broth
  • 2 tablespoons oyster sauce
  • 1 tablespoon honey
  • 2 teaspoons sesame oil, divided
  • 3/4 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped red bell pepper
  • 1 tablespoon grated peeled fresh ginger
  • 2 garlic cloves, minced
  • 1/2 cup chopped green onions (about 3 green onions)
  • 1/4 cup chopped unsalted dry-roasted cashews

Baked Honey Mustard Chicken

Ingredients

  • 6 skinless, boneless chicken breast halvessalt and pepper to taste
  • 1/2 cup honey
  • 1/2 cup prepared mustard
  • 1 teaspoon dried basil
  • 1 teaspoon paprika
  • 1/2 teaspoon dried parsley

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9×13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
  3. Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Golden Peanut Butter Cookies

Ingredients

  • 2 oz soft light brown sugar
  • 2 oz superfine sugar
  • 2 oz unsalted butter, softened
  • 1 medium Easter egg
  • 1 teaspoon honey
  • 1 teaspoon vanilla
  • 7 oz crunchy peanut butter
  • 4 oz all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Directions

  1. Preheat the oven to 350 degrees. Measure out and combine the dry ingredients in a bowl and set aside. Cream together the butter and sugars until mixed. Add in the egg, vanilla, honey and peanut butter. Blend until smooth. Add in the dry ingredients and mix well. The batter is so thick that you’ll know it’s mixed well when your arm starts to hurt! Using generous rounded tablespoonfuls, place the dough into roughly circular shapes on a baking tray. (You should get 12 exactly.) Bake for 10-12 minutes.

Peanut Butter No-Bake Cookies

Ingredients

  • 3 cups (9oz/255g) oat flour
  • 1/2 teaspoon salt
  • 3/4 cup (6oz/170g) peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 cup (5oz/142g) honey
  • 3/4 cup (41/2oz/128g) chocolate, melted

Directions

  1. Line a cookie sheet with parchment paper, set aside.
    In a large microwave-safe bowl melt together the peanut butter and honey, this should take roughly 1 minute. Add the vanilla and whisk until evenly combined and smooth.
  2. Next add the oat flour and salt and mix until a sticky dough is formed. (If your dough is too wet or dry add in more oat flour or more milk until you get stoppable dough)
  3. Using a cookie scoop or a tablespoon measure scoop 2 tablespoons of the dough into your hand and roll into a ball. Gently press the ball of dough between your palms to form a flat disc about 1/2 inch thick.
  4. Place the cookie onto the lined cookie sheet and repeat the process until all of the dough has been used.
  5. Using a fork press into the top of the cookie to form that classic peanut butter crosshatch pattern.
  6. Place in the fridge to set for 10-20 minutes while preparing the chocolate.
  7. In a medium microwave-safe bowl melt the chocolate in 30-second increments until fully melted, this should take 1 1/2 to 2 minutes.
  8. Once the cookies have set, dip 1/2 of each in the melted chocolate then return to the lined baking sheet to allow the chocolate to set. Once the chocolate has set enjoy!
  9. These can be kept covered and stored in the fridge for up to 10 days.

Ginger Honey Roasted Pork Tenderloin

Ingredients

  • 1 lb pork tenderloin, excess fat trimmed
  • 1 1/2 Tbsp fresh ginger, grated
  • 7 Tbsp honey
  • 2 Tbsp lemon juice
  • 2 tsp grated fresh garlic
  • 2 1/2 Tbsp soy sauce
  • Kosher salt and black pepper, to taste
  • Pinch cayenne pepper
  • Olive oil for cooking
  • Chopped fresh parsley, for garnish