Honey Recipes
Tip: Honey can be substituted for sugar in many recipes for a delicious flavor.
Whole Wheat Honey Raisin Bread #vegetarian
Apples and Honey Chicken #poultry
Lavender-Thyme Tea Bread. (bottom of page) #vegetarian
Honey Roasted Chicken and Veggies
One pan dinners are so easy to create and the best to clean up! This brightly colored vegetables with chicken thighs recipe is a go to recipe for busy week days and taste good enough for weekends! These dinners are very versatile, swap out the vegetables for your favorites or for variety as you make this dish more than once. The chicken’s juices get on the vegetables for a delicious flavor. The honey, lemon and wine add a delicious flavor to veggies and chicken alike. Rustic and low fuss—simple, quick and clean out fridge worthy!
Foodie Lit
This dark history details two lives that were almost totally ruined by the Pope and Vatican officials. After an affair and resulting pregnancy with an American cardinal, who then becomes Pope, the power behind the Papacy decides that this is not a problem that should remain to scar the Pope. To solve this problem, both baby and mother were kidnapped and sequestered away in convents.
Sounds farfetched, no?
This story line was influenced by the actual 1859 Vatican kidnapping of 6-year-old Edgardo Mortara by Pope Pius IX. With the help of Vatican officials and through legal anti-Jewish legislation, the family was permanently divided and the child kept in monasteries and brought into the priesthood. The fictional and historic dark history of Papal kidnapping is at the core of this suspense novel.
Honey Roasted Chicken Pan
Marinade
2 tablespoons honey
1/4 cup olive oil
zest of 1 lemon
4 garlic cloves, minced or pressed
1 tablespoon Dijon mustard
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 1/2 teaspoons oregano, dried
1 teaspoon coriander, ground
1/2 teaspoon smoked paprika
1 tablespoon fresh rosemary, chopped
3 sprigs of thyme, leaves only
Chicken and Veggies
4 chicken thighs
15.5 ounces canned chickpeas, drained and rinsed
14 ounces artichoke hearts (in water or frozen), drained
1/2 cup kalamata and black olives
1 yellow bell pepper, cored, deseed and thinly sliced
1 cup cherry or grape tomatoes
1 turnip, halved and then thinly sliced
1 large carrot, cut in half lengthwise and then in 1/4” slices
1 small or 1/2 large red onion, thinly sliced
1/4 cup lemon juice
1/4 cup dry white or rose wine
2-3 tablespoons honey for drizzling
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Mix together marinade ingredients. Reserve 2 tablespoons of marinade in a separate bowl. Set aside.
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Rub the remaining marinade on chicken thighs. Marinate for an hour or longer, up to overnight.
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When you are ready to bake the chicken, preheat the oven to 450ºF.
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Gently toss reserved marinade with the vegetables. Add a splash more olive oil to marinade if needed.
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Line a baking sheet with parchment or oil it well. Arrange chicken and veggies on pan. Gently spoon lemon juice and wine over the top being mindful of the rub. Sprinkle with a little salt and pepper.
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Bake for 30-35 minutes until chicken thighs are 175ºF and carrots and parsnips are fork tender. Remove from oven. Drizzle honey over chicken and vegetables. Taste and adjust seasoning.
Serve over couscous, quinoa, farro or pasta if desired.
Adapted from Feasting at Home.
