honey garlic

This fermented honey garlic is the perfect thing to make to boost your immune system! Both honey and garlic have strong medicinal benefits, so you&#039;ll want to have this delicious home remedy on hand for cold and flu season.

Fermented Honey Garlic

garlic

raw honey (or more, as needed to cover garlic)

Place the peeled garlic cloves into a wide-mouth pint sized mason jar. Add enough honey to completely cover the garlic cloves. Make sure they are coated with honey.

Place the lid on the jar loosely, then tuck into a dark place.

Every day or so, tighten the lid on the jar and flip it upside down to coat the garlic cloves with honey. Loosen the lid again when you return it to the upright position.

Within a few days to a week, you should see small bubbles start to form on the surface of the honey.

The honey garlic will ferment for about a month, but you can eat it at any time. The flavor will continue to develop over time, the garlic will mellow, and the honey will become much runnier.

Store in a cool place for many months or even a year, if not longer.

https://content.jwplatform.com/videos/WribeNoZ.mp4

Fermented honey garlic is a delicious way to boost your immune system!

The best 5 ingredient back pocket recipe.

Honey Garlic Chicken

lb chicken (of choice)

garlic (minced)

honey

tbsp rice vinegar (or vinegar of choice)

soy sauce

Pat the chicken dry and season all sides with salt and pepper. Heat a skillet over medium high and add a bit of oil. When hot, add the chicken, skin side down if using skin on chicken and cook, until golden and cooked through, flipping as needed. See chart for approximate cook times.

When the chicken is cooked through, push the chicken to one side of the pan and add the garlic and cook, stirring, until soft and fragrant. Stir in the honey, vinegar, and soy sauce and let bubble and simmer, stirring. Coat the chicken in the sauce and let it thicken slightly. Remove from the pan, being sure to scoop up the extra sauce and enjoy!

Instant Pot Pork Chops, with the most delicious honey garlic sauce! Cook the pork chops from fresh or frozen, using bone-in or boneless pork chops. Serve your honey garlic Instant Pot pork chops with rice or potatoes and a vegetable for a quick and easy meal.

Instant Pot Pork Chops with Honey Garlic Sauce

tomato paste (or ketchup)

apple cider vinegar

sweet chili sauce (optional)

olive oil

pork

black pepper

cornstarch

water

Combine honey, soy sauce, tomato paste, apple cider vinegar and sweet chili sauce in a small bowl and set aside.

Heat the olive oil in the Instant Pot using saute mode until the pot is hot.

Season the pork chops with pepper and add them to the hot pot. Brown the pork chops 1-2 minutes per side and no more. Transfer pork to a clean plate.

Add the minced garlic to the pot, press &quot;Cancel&quot; to turn off saute mode, and cook, stirring, for 30 seconds.

Pour the honey soy sauce mixture from the bowl into the pot and stir, scraping up any browned bits from the bottom of the pot.

Add the pork chops and any juices released back to the Instant Pot. Close the Instant Pot lid and turn the steam release valve to the sealing position.

Set the pressure cook time to 1 minute on high pressure/manual. The Instant Pot will take about 10 minutes to reach pressure and then the cook time will start. When the cook time ends allow the pressure to release naturally for 5 minutes by leaving the Instant Pot alone. Then quick release any remaining pressure by turning the steam release valve to the venting position.

When the pin has dropped down, open the Instant Pot lid. Use an instant read thermometer to check that the internal temperature of the pork has reached at least 145 degrees F. Remove the pork chops to a clean plate. Press &quot;Cancel&quot; to turn the warm setting off.

Combine the 1 tablespoon cornstarch and 1 tablespoon water in a small bowl. Turn saute mode on and stir the cornstarch mixture into the Instant Pot. Cook, stirring, until the sauce thickens. This should only take 1-2 minutes. Press &quot;Cancel&quot; to turn off the Instant Pot and remove the inner pot from the Instant Pot base to immediately stop the cooking process.

Serve pork chops with honey garlic sauce.

https://embed.mediavine.com/videos/nvhtp18uj3egzr3vb8hf

Tender Instant Pot Pork Chops smothered with a flavorful honey garlic sauce. Cook these pressure cooker pork chops from fresh or frozen, using bone-in or boneless pork chops. Serve your Instant Pot pork chops with rice or potatoes and a vegetable for a quick and easy meal!

Instant Pot Pork Chops

These Honey Garlic Crunch Chicken Tenders are easy to make from scratch and definitely a family favorite!  Tender filets of chicken are double dipped, cooked until crisp and tossed in a delicious homemade honey garlic sauce.

Ginger Honey Garlic Chicken Tenders

chicken breasts

flour

panko bread crumbs

garlic powder

onion powder

paprika

½ teaspoon seasoning salt

eggs

green onions

ginger

chili flakes

Preheat oil to 375°F.

Combine sauce ingredients in a small pan. Bring to a boil, reduce heat and simmer about 15 minutes

Sauce

In a bowl combine flour, Panko bread crumbs, and seasonings. Set aside. In a separate bowl, whisk together eggs, 3 tablespoon water and 1 ½ tablespoons oil.

Working with half of the flour mixture at a time (see note below) dip each piece of chicken in the egg mixture and then the flour. Dip it into the egg a second time and then the flour again to double coat it. Gently press the flour into the chicken. Shake off any excess. Place on a wire rack and continue until all chicken is coated.

Fry chicken in small batches until crispy and cooked through, about 5-6 minutes. Drain on paper towels.

Place cooked chicken in a large bowl, pour warm sauce over and toss well to coat.

Top with green onions if desired and serve immediately.

Chicken.

https://www.youtube.com/watch?v=SXEMGwIJOMI

These Ginger Honey Garlic Chicken Tenders are easy to make from scratch, and a huge family favorite! File this with your best chicken tender recipes because they are an instant hit!
Print here: https://www.spendwithpennies.com/honey-garlic-crunch-chicken-tenders/

INGREDIENTS
3 boneless skinless chicken breasts , sliced into 5-6 slices each
2 cups flour
1/2 cup panko bread crumbs
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon seasoning salt
1/2 teaspoon black pepper
3 eggs
3 tablespoons water
1 1/2 tablespoon oil
oil for frying
green onions
SAUCE
1/2 cup honey
4 tablespoons soy sauce
4 large garlic cloves , crushed
1 tablespoon finely diced ginger
1/2 teaspoon chili flakes
1/3 cup water
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INSTRUCTIONS
1. Preheat oil to 375 degrees F.
SAUCE
1. Combine sauce ingredients in a small pan. Bring to a boil, reduce heat and simmer about 15
minutes
CHICKEN.
1. In a bowl combine flour, Panko bread crumbs, and seasonings. Set aside. In a separate bowl,
whisk together eggs, 3 tablespoon water and 1 1/2 tablespoons oil.
2. Working with half of the flour mixture at a time (see note below) dip each piece of chicken in
the egg mixture and then the flour. Dip it into the egg a second time and then the flour again to
double coat it. Gently press the flour into the chicken. Shake off any excess. Place on a wire
rack and continue until all chicken is coated.
3. Fry chicken in small batches until crispy and cooked through, about 5-6 minutes. Drain on
paper towels.
4. Place cooked chicken in a large bowl, pour warm sauce over and toss well to coat.
5. Top with green onions if desired and serve immediately.
RECIPE NOTES
When working with the flour mixture, I found working with just half at a time worked best. This
kept the flour from getting clumped or wet.
Calories calculated using 1 cup vegetable oil for frying.
Nutrition information provided is an estimate and will vary based on cooking methods and brands
of ingredients used.

Honey Garlic Chicken Tenders

SO, this shrimp is PACKED full of, but don't worry, it's still simple, fast and easy!! I'm all about these three elements now a days.

Honey Garlic Butter Shrimp In Coconut Milk with Fried Plantains.

raw tail on shrimp

garlic (finely minced

jalapenos (seeded + chopped)

cayenne pepper (use less

cumin

cilantro (chopped)

butter

coconut milk

basil (chopped + more fore serving)

kosher salt + pepper

white rice + black beans + sliced avocado (for serving)

plantains

oil (for frying)

flaky sea salt

Add the shrimp to a gallon size ziplock bag or medium size bowl. Add the olive oil, honey, garlic, ginger, jalapeños, cayenne, cumin and cilantro. Toss well to combine, seal the bag or cover the bowl and place in the fridge for 15-30 minutes or up 24 hours.

Heat a large skillet over medium heat. Once hot use a slotted spoon to scoop the shrimp out of the marinade, reserving the marinade, and into the hot skillet, season with salt and pepper. Cook the shrimp until pink, about 2-3 minutes per side. Add the reserved marinade, the butter and 1 teaspoon pepper (or more or less to your taste) to the skillet. Continue to cook the shrimp in the butter until the garlic begins to caramelize and turn LIGHT golden brown, about another minute or two. Be careful not to burn the garlic. Remove from the heat and stir in the coconut milk and basil.

Serve shrimp alongside rice, black beans, fried plantains, avocado and lime wedges. Garnish with freshly chopped basil.

Heat an inch or so of oil in a medium skillet over medium heat. Once the oil is hot add the plantains and fry for 2-3 minutes per side or until just lightly golden. Remove and drain on paper towels. Now transfer the plantains to a cutting board and, using the back of a wooden spoon, smash them down into round flat disks.

Return the plantains to the hot oil and fry another 2-3 minutes on each side or until they are golden and crispy. Remove to a paper towel lined plate and sprinkle with salt. Chips are best eaten right after frying, but any leftovers can be stored in an airtight container at room temperature.

Fried Plantains

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Top Tags

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The most viewed honey garlic recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine