Tag Archives: honey

Honey Mustard Glazed Pork Tenderloin recipe from Everyday Good Thinking, the official blog of @HamiltonBeach

This juicy and tender pork dish comes together easily for a weeknight dinner. It doesn’t require a lot of hands-on time, so you’ll be able to whip up some mashed potatoes or greens to serve on the side while the pork tenderloin is cooking in the oven. This makes it equally  great for a dinner party or a weeknight meal.

Honey Mustard Glazed Pork Tenderloin recipe from Everyday Good Thinking, the official blog of @HamiltonBeach

You probably already have most of the ingredients on hand, like mustard, brown sugar, onions and apples. The pork is tender, and the apple and onion compote adds a sweet touch and textural contrast. The glaze is just a little spicy, creating the perfect blend of flavors for pork tenderloin. Make it this week and show everyone just how delicious your new year will be.

Honey Mustard Glazed Pork Tenderloin recipe from Everyday Good Thinking, the official blog of @HamiltonBeach

 

 



Baked Ham with Honey Glaze from Everyday Good Thinking, the official blog of @HamiltonBeach

The star of the Christmas dinner table varies depending on geographic location. When I spent the holidays with a friend from New York, lamb was served as the centerpiece. When I went to visit a friend from North Carolina, the star was a big, beautiful baked ham. Because Hamilton Beach headquarters resides in the South, we decided to share our favorite baked ham recipe. This is a holiday favorite sure to please everyone at your table, no matter on which side of the Mason-Dixon line you reside.

Baked Ham with Honey Glaze from Everyday Good Thinking, the official blog of @HamiltonBeach

Baked Hams are best bought extra-large because there are so many uses for the leftovers. They can be reheated later or used at room temperature for ham biscuits (especially delicious for breakfast), ham and cheese sandwiches, breakfast sandwiches made with the Breakfast Sandwich Maker, or as the classic ham and eggs breakfast. The bone can be saved for soup or stock, or frozen to be used at a later time. Leave a comment and tell us your favorite way to use leftover ham.

Baked Ham with Honey Glaze from Everyday Good Thinking, the official blog of @HamiltonBeachBaked Ham with Honey Glaze from Everyday Good Thinking, the official blog of @HamiltonBeach

 


Baked Ham Honey Glaze
SERVES: 15

Bake your holiday ham in a Hamilton Beach Roaster Oven and create extra room in your main oven for the sides and accompaniments.
Ingredients
15 pound fully cooked smoked ham
2 cups water
1/2 cup honey
1/2 cup orange juice
1 cup brown sugar, packed
Whole cloves
Instructions
Remove rack from roaster oven. Pour 2 cups of water into the insert pan, put the roaster cover on and preheat roaster oven to 325°F.
Trim thick part of fat off of ham down to 1/4-inch. Score remaining layer of fat into diamond design; this will help hold the glaze. Insert whole cloves into each diamond.
Place ham on rack then place in roaster and cover. Bake for 1 hour.
While ham is cooking, combine remaining ingredients to make glaze.
Remove cover and spoon half of glaze over ham. Replace cover and bake 1 more hour.
Remove cover and spoon remaining glaze over ham. Replace cover. Bake for 10 minutes to set glaze. Internal temperature of ham should be at least 140°F.
Everyday Good Thinking http://everydaygoodthinking.com/

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Southern Buttermilk Fried Chicken

One of America’s most popular dishes (and a tried-and-true Southern staple) is fried chicken. We coated ours with a seasoned flour mixture and then double-dipped it to create a crunchy, fluffy fried skin. The chicken comes out succulent and juicy, enveloped by a deliciously decadent coating.

Kristel’s Tip: Add honey to make the flavors sing, or serve without for a lighter flavor.

 

Today, we will walk you through the steps to perfect Southern-style fried chicken. First, you’ll want to marinade the chicken in buttermilk overnight. Then, you’ll preheat your deep fryer and prepare a cooling rack where the chicken can drain.

You’ll make your flour mix and shake it up. (That part is really fun!) Then, you will get to work. Pull out a few pieces of chicken and let them drain the excess buttermilk.

Next, add the chicken to a bag of the seasoned flour and shake, then repeat with buttermilk and flour. (Again, shaking is fun!)

Test Kitchen Tip:  Divide the seasoned flour mixture into 2 or 3 resealable plastic bags. The buttermilk can make the coating wet so this way you will have a few bags of dry mixture to work with in order to coat all the chicken pieces thoroughly.

Pat prepares the chicken for frying

Place the chicken into the fry basket in a single layer. You don’t want to crowd the chicken or add too much because it will lower the temperature of the oil and might not fry as well.

Carefully lower the basket into the preheated oil. Again, be careful.

Use a meat thermometer to check the temperature. You will know it is ready when it reaches 165°F and the coating is golden brown.

Drain the chicken on the rack and repeat with the remaining chicken. Serve it with fresh biscuits and honey. Mmmmmm…

 


Buttermilk Fried Chicken

This fried chicken is crispy and delicious. A number of seasonings are added to the coating to give it a little kick, and the chicken is double battered for an extra fluffy and crunchy coating. We used our 8-cup deep fryer for this recipe. It is also available in a 12-cup capacity.
Ingredients
1 (3 to 3 1/2 pound) whole chicken, cut into 8 pieces
1 sprig fresh thyme
2 cups buttermilk
​4 cups all-purpose flour
2 teaspoons garlic powder
2 teaspoons ground marjoram
2 teaspoons salt
2 teaspoons thyme leaves
1 teaspoon black pepper
1 teaspoon dried sage
1 teaspoon paprika
Vegetable oil for frying
Instructions
Place chicken and thyme in 13x9-inch glass baking dish. Pour buttermilk over chicken; stir until chicken is coated. Cover and refrigerate overnight.
Heat oil to 350°F in deep fryer. Prepare a rack to drain the chicken by placing on a cookie sheet lined with paper towels; set aside.
In a large resealable plastic bag, combine flour, garlic powder, marjoram, salt, thyme, pepper, sage and paprika.
Lift chicken from buttermilk, letting excess buttermilk drain back into the baking dish.
Add several pieces of chicken at a time to the bag of seasoned flour. Shake gently to coat.
Remove coated chicken, dip again in reserved buttermilk. Repeat shaking in flour mixture to get a thick coating.
Place chicken pieces in a single layer in deep fryer basket and carefully lower basket into the preheated oil.
Fry chicken until meat thermometer has reached 165°F and coating is golden brown (about 15 minutes). Transfer chicken to rack to drain.
Repeat with remaining chicken pieces.
Everyday Good Thinking http://everydaygoodthinking.com/

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