Spicy Crab and Cucumber Spring Rolls ala ~DKBB~

Spicy Crab and Cucumber Spring Rolls ala ~DKBB~

(original recipe from www.chefsbliss.com)

 

Spring Rolls
8 rice papers
½ lb. crab meat (fresh or imitation)
2 Tbsp. mayonnaise
1 Tbsp. sriracha sauce (or to taste)
½ cucumber, julienned
½ red pepper, julienned
1 avocado, thinly sliced
Fresh cilantro leaves (optional)
¼ c. shredded carrots

Bibb or butter lettuce leaves

• In a bowl, mix the crab meat (if desired, chop it up a bit to make the pieces small) with mayonnaise and sriracha sauce until the crab meat is well-coated. Add sriracha to increase heat as desired.
• Prepare the vegetables as directed and set each out in a bowl for assembly.
• Fill a large shallow dish with warm water and dip each rice paper into the water for 5-10 seconds until it softens.
• Lay the rice paper out on a flat surface; place a few spoonfuls of the spicy crab mixture in the center, followed by the cucumber, red pepper, avocado, carrots, and a leaf or two leaves of cilantro.
• Fold the side inward, then roll lightly into a cylinder.
• Repeat this process for each sheet of rice paper.
• Serve with large leaves of Bibb or butter lettuce to wrap around the spring roll and with dipping sauce.

Dipping Sauce
1 Tbsp. soy sauce
1 Tbsp. lime juice
1 tsp. honey (you could use hot honey if you’d prefer)
1 Tbsp. warm water
½ tsp. sriracha

• Mix all ingredients together, whisking well. Set aside.

This recipe can be cut in half for 4 spring rolls.

Black Garlic Honey Barbecue Chicken Pizza ala ~DKBB~

Black Garlic Honey Barbecue Chicken Pizza ala ~DKBB~
(original recipe from www.foreignfork.com)

Black Garlic Honey Barbecue Sauce
1 tsp. cornstarch
⅔ c. water
1 c. barbecue sauce (I use either homemade or Sweet Baby Ray’s)
6 Tbsp. honey (I use 2-3 Tbsp. black garlic honey, 1 Tbsp. Carolina Reaper honey, and 1 Tbsp. regular honey)
2 Tbsp. soy sauce (I prefer low-sodium)
1 Tbsp. minced (regular) garlic
 
Pizza/Toppings
2 Tbsp. unsalted butter, softened
1 head black garlic
1 pizza crust (I prefer Boboli crusts, but you can sure make your own)
1 skinless, boneless chicken breast
Mozzarella cheese (block/ball and shredded)

• Combine the softened butter with 3-4 cloves of black garlic, mixing well.
• In a small bowl, combine water and cornstarch and mix together until cornstarch is dissolved.
• In a medium pan, over medium-low heat, combine the barbecue sauce, honey, soy sauce, minced garlic, and water/cornstarch mixture.
• Cook on medium-high heat until sauce starts to bubble and thicken, stirring occasionally; remove from burner when thickened; allow sauce to cool for about 30 minutes.
• Divide completed sauce in half, reserving half for pizza sauce. Pour the remaining half into a Ziploc bag with the chicken breast and allow to marinate for an hour or so.
• When the chicken is done marinating, grill it (or bake it); when it is done cooking, let is set for about 10 minutes, then dice it up.
• Cover the pizza crust with the black garlic butter; add on the barbecue sauce that had been set aside using a spatula; cover this with mozzarella cheese (preferably not shredded); add the rest of the black garlic and the diced chicken.
• Cover all with a light layer of shredded mozzarella cheese, then drizzle the remaining unused sauce lightly over all.
• Grill or bake the pizza per usual practice.

Spring Pea and Radish Salad ala ~DKBB~

Spring Pea and Radish Salad ala ~DKBB~
(original recipe from www.tasteofhome.com)

original photo from tasteofhome.com 

½ lb. fresh wax or green beans

½ lb. fresh sugar snap peas
2 cups water
6 large radishes, thinly sliced (you can use sliced daikon radish)
2 Tbsp. honey
1 tsp. dried tarragon
¼ tsp. kosher salt
¼ tsp. coarsely ground pepper

• Snip ends off beans and sugar snap peas; remove strings from snap peas; cut beans into 1-inch pieces.
• In a large saucepan, bring water to a boil over high heat; add beans and reduce heat; simmer, covered, 4-5 minutes; add sugar snap peas; simmer, covered, until both beans and peas are crisp-tender, another 2-3 minutes; drain.
• Toss beans and peas with radishes; stir together honey, tarragon, salt and pepper and drizzle over vegetables.
• Serve salad warm/room temperature; heat the dressing just a tiny bit in the microwave so the honey flows freely and drizzles well.

Gochujang Grilled Pork Chops ala ~DKBB~

(original recipe from www.theendlessmeal.com)

 

¼ cup rice wine vinegar
1 to 2 Tbsp. gochujang
1 Tbsp. honey
1 Tbsp. oil (vegetable or canola)
1 Tbsp. soy sauce
2 to 4 pork chops 

• In a medium-sized bowl whisk the first five ingredients.
• Place pork chops in resealable bag and pour in marinade; seal bag and squish around a bit so the pork chops are well covered.
• Refrigerate for 1 to 12 hours, turning now and again to make sure all is well covered.
• Grill the pork chops.
• Pour marinade into small pan over high heat and boil for 2-3 minutes until thickened (like a runny BBQ sauce); serve with chops.
• Optional (we fell on this accidentally): Serve with roasted red pepper hummus – goes together amazingly well.

You can increase the amounts (double or more) of this recipe and use it for pork tenderloin as well.

Honey-Roasted Chicken ala ~DKBB~

Honey-Roasted Chicken ala ~DKBB~

(original recipe by Simpson Wong)

1 cup salt

½ cup sugar

1 gallon water

1 whole chicken (around 4½ pounds), giblets removed

1 cup honey

¼ cup low-sodium soy sauce

¼ cup teriyaki sauce

8 garlic cloves, finely minced

¼ cup white-wine vinegar

2 Tbsp. crushed red pepper flakes

3 Tbsp. corn starch

2 Tbsp. water

• Stir salt, sugar, and ½ gallon water together in large pot (big enough to hold the chicken) over low heat until salt and sugar completed dissolve; add ½ gallon cold water; submerge chicken in liquid and refrigerate overnight, or a minimum of 2 to 3 hours.
• Preheat oven (or Traeger) to 350° F when you are ready to cook the chicken.
• Whisk honey, soy sauce, teriyaki sauce, minced garlic, white-wine vinegar, and crushed red pepper flakes together in small bowl.
• Place a piece of aluminum foil (large enough to complete enclose the chicken) on a work surface; top this with a equivalent-sized piece of parchment paper.
• Remove the chicken from the brine and pat it dry with paper towels, then place it in the middle of the parchment paper; gather the sides of the foil and parchment paper around the chicken and place the bird into an appropriately sized roasting pan, leaving the top of the bird exposed.
• Pour the honey mixture over the top of the bird, then wrap the chicken tightly with the parchment paper and enclose that with the foil.
• Roast for 1 hour and 20 minutes; remove roasting pan from heat and fold back the foil and parchment paper.
• Pour (or remove) the pan drippings into a sauce pan, leaving chicken in the parchment paper/foil in roasting pan.
• Whisk cornstarch and water together in a small bowl; slowly stir cornstarch mixture into pan drippings while heating over medium heat; boil until sauce thickens.
• Baste chicken with some of the thickened sauce and return roasting pan to oven/Traeger; bake uncovered until skin is deeply golden brown (30 to 40 minutes), basting periodically.
• Serve with remaining pan sauce.

Slow Cooker Honey-Garlic Chicken ala ~DKBB~

Slow Cooker Honey-Garlic Chicken ala ~DKBB~

(original recipe from Katerina @ diethood.com)

Photo from diethood.com

4 boneless chicken breasts or thighs

6 garlic cloves, minced

⅓ cup honey

½ cup ketchup (use low sodium ketchup if you have it)

½ cup low sodium soy sauce

½ to 1 tsp. dried oregano

2 tbsp. fresh parsley, chopped

½ tbsp. toasted sesame seeds (optional)

• Arrange chicken in bottom of slow cooker.
• In a small mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano, and parsley; whisk until thoroughly combined.
• Pour sauce over chicken; cover slow cooker with lid and cook on LOW 6 to 7 hours or on HIGH 4 to 5 hours.

Serve over a bed of jasmine rice, covering all with the sauce. Add toasted sesame seeds if desired.

Pork Chops w/Honey-Balsamic Glaze ala ~DKBB~

Pork Chops with Honey-Balsamic Glaze ala ~DKBB~

(original recipe by Nicole Clayton on tasteofhome.com)

4 bone-in pork loin chops

½ tsp. crushed red pepper

½ tsp. salt

½ tsp. pepper

2 tbsp. olive oil

Glaze

½ cup balsamic vinegar (Wildly Delicious Fine Foods Black Heat Hot Spice Balsamic Vinegar)

½ cup honey

2 tsp. dried minced onion

2 garlic cloves, minced

1 tsp. minced fresh rosemary or ¼ tsp. dried rosemary, crushed

⅛ tsp. salt

⅛ tsp. pepper

¼ cup butter, cubed

• Sprinkle pork chops with crushed pepper flakes, salt, and pepper (both sides).
• In a large skillet, heat oil over medium heat; add pork chops; cook for 5 -7 minutes per side or until meat reaches desired doneness (for medium, a meat thermometer should read 160°). Remove from pan and keep warm.
• In the same skillet, whisk the vinegar, honey, minced onion, garlic, rosemary, salt, and pepper; bring to a boil. Reduce heat and simmer, uncovered, for 6 – 8 minutes or until slightly thickened, stirring occasionally.
• Remove from heat and whisk in butter until melted.