HONEY-SOY-GINGER GLAZE
Keep this super-simple, versatile glaze on hand and you will be able to elevate any type of grilled or roasted meat, poultry, seafood or vegetable to company fare. Wait until the food has 5 to 10 minutes left to cook before brushing with the glaze. Then turn often, brushing with glaze, to create a glossy crust.
Provided by Robby Melvin
Categories Quick & Easy No-Cook Dinner Recipes
Time 5m
Number Of Ingredients 4
Steps:
- Stir honey, tamari (or soy sauce), vinegar and ginger together in a small bowl.
Nutrition Facts : Calories 47.8 calories, Carbohydrate 11.9 g, Protein 0.7 g, Sodium 233.9 mg, Sugar 11.5 g
HONEY-AND-SOY-GLAZED CHICKEN THIGHS
In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice.
Provided by Kay Chun
Categories dinner, easy, lunch, weeknight, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
- On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
- Drizzle the chicken with the remaining glaze and serve with lemon wedges.
Nutrition Facts : @context http, Calories 691, UnsaturatedFat 34 grams, Carbohydrate 5 grams, Fat 55 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 17 grams, Sodium 961 milligrams, Sugar 1 gram, TransFat 1 gram
GINGER-HONEY GLAZED PORK TENDERLOIN
Sherry vinegar has more depth and less tang and sharpness than other vinegars. It rounds out the sweet honey and pungent ginger. You can substitute red wine or apple cider vinegar (balsamic and white wine may be too sharp, rice vinegar too mild). Since the thin glaze would burn on the grill if added too early, grill the pork most of the way through, then brush with the glaze and turn continuously for the final 6 minutes or until done. A fresh, crisp salad is a welcome change of pace from the usual fall side of roasted vegetables or mashed potatoes.
Provided by Robin Bashinsky
Yield Serves 4 (serving size: 3 oz. pork and 1 1/2 cups salad)
Number Of Ingredients 12
Steps:
- Combine honey, vinegar, ginger, and 3/4 teaspoon pepper in a small bowl, stirring with a whisk. Place 4 teaspoons honey mixture in a small bowl; set aside.
- Heat a grill pan over medium. Coat pan with cooking spray. Sprinkle pork with 1/2 teaspoon salt. Add pork to pan; grill 12 minutes, turning to brown on all sides. Brush pork with remaining honey mixture; cook 6 minutes or until a thermometer inserted in the center registers 145°F. Place pork on a cutting board. Let stand 5 minutes. Cut across the grain into 16 slices.
- Cut cucumber into 1/4-inch slices. Combine cucumber, watercress, radishes, oil, and juice in a large bowl. Add remaining 1/4 teaspoon pepper and remaining 1/4 teaspoon salt; toss. Divide pork evenly among 4 plates; drizzle evenly with the reserved 4 teaspoons honey mixture. Serve with salad.
Nutrition Facts : Calories 258, Carbohydrate 17 g, Cholesterol 74 mg, Fat 9.8 g, Fiber 1 g, Protein 25 g, SaturatedFat 1.8 g, Sodium 445 mg, Sugar 15 g
GINGER HONEY GLAZED CARROTS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- In a small saucepan, melt butter and stir in ginger. Add honey and stir to dissolve. Stir in carrots and toss to coat. Pour in water and cover to steam. Stir occasionally and cook 8 minutes or until tender. Season to taste.
GINGER-GLAZED CARROTS
The easiest, yummiest carrots you will ever eat! The recipe is just so quick and easy to make. My husband grew up hating carrots, but he is willing to try anything. When he tasted these, he asked, "What in the world did my mother do to carrots to make them so bad? These are delicious!" He now requests them ... usually about twice a week.
Provided by stephljones
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.
Nutrition Facts : Calories 80.7 calories, Carbohydrate 20 g, Fat 0.3 g, Fiber 3.2 g, Protein 1.2 g, Sodium 117.8 mg, Sugar 14 g
GINGER GLAZE
Brushing this over grilled ribs produces a spicy sweet glaze. It can also be brushed over roast pork or baked ham for equally nice results. Store in the refrigerator for up to three days. Rewarm it over low heat before using.
Provided by GREG IN SAN DIEGO
Categories Low Protein
Time 15m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 5
Steps:
- Beat together all ingredients.
- Simmer over low heat for 5 or 10 minutes.
- While glaze is still warm, brush it over meat only during the last 15 minutes of cooking, to prevent the sugar in the glaze from burning.
SPAGHETTI SQUASH WITH HONEY GINGER GLAZE
Make and share this Spaghetti Squash With Honey Ginger Glaze recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Cut squash in half lengthwise.
- Remove seeds; place in large baking pan, cut side down.
- Bake 45 minutes or until skin is tender and strands can be loosened easily with a fork.
- In sauté pan, cook ginger with unsalted butter until tender.
- Add chicken base (chicken base is concentrated, paste-like flavor essence sold in larger supermarkets and gourmet stores), honey and brown sugar.
- Mix water and cornstarch and add to ginger mixture.
- Let simmer for 5 minutes; keep warm.
- When squash is done, place strands in a shallow dish and top with 2 tablespoons salted butter.
- Top with desired amount of honey ginger glaze.
Nutrition Facts : Calories 346.3, Fat 8.2, SaturatedFat 5, Cholesterol 20.4, Sodium 65.7, Carbohydrate 72.8, Fiber 0.4, Sugar 64.1, Protein 0.9
GINGER GLAZED MAHI MAHI
This Ginger Glazed Mahi Mahi is bursting with flavor and combines both sweet and sour taste sensations. The 30 minute prep time includes 20 minutes to marinate. This recipe is a snap and so delicious. You'll love it!
Provided by DECODIANA
Categories Seafood Fish Mahi Mahi
Time 37m
Yield 4
Number Of Ingredients 9
Steps:
- In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
- Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
- Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
Nutrition Facts : Calories 258.7 calories, Carbohydrate 16 g, Cholesterol 124.1 mg, Fat 7 g, Fiber 0.2 g, Protein 32.4 g, SaturatedFat 1.2 g, Sodium 829.8 mg, Sugar 14.8 g
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