Pork Loin with Honey Mustard Sauce, an idea from Karli

I mixed a 1/4 cup of honey and a 1/4 cup of dijon mustard and poured it over the pork in a baking dish. Baked at 400° for about 30 minutes.

Honey Mustard Glazed Chicken Breast, from Mel

Mix about 1-2 TBSP melted butter with
~1/3 cup honey and
~1/3 cup mustard. Add
~1-2 tsp garlic powder

Pour over chicken breasts (we used skin-on from a roaster chicken) in an oven proof pan. Cook in preheated oven at 350* for about 1 hour and 15 minutes, basting with juices/sauce from the pan every 15 minutes.

This can also be made with a whole, cut up chicken, or just thighs, or whatever

Suggested by Rachael - Pulled Pork Sandwiches

Tonight we are trying out Asian Pulled Pork Sandwiches from the latest issue of Family Fun. I am subbing beef though because that's what I had.

1/2 cup low sodium soy sauce
1/2 cup hoisin sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
1/4 cup honey
3 cloves garlic, minced
1 1/2 tablespoons peeled and grated fresh ginger (I am subbing ground ginger)
2 teaspoons dark sesame oil
1 1/2 teaspoons Chinese five spice powder
4 pounds boneless Boston butt pork roast, trimmed of fat and cut into 2 inch chunks (I am subbing beef and only using 2 pounds of meat)
10 buns

Add everything but meat and buns to crockpot and whisk to combine. Add meat and coat. Cover and cook meat on low 8 hours.Remove meat from crockpot with a slotted spoon and shred. Return meat to the crockpot, stir in sauce, then serve on buns.

I am making slaw and corn with it.

Spiced Cranberry Sauce, by Jenifer (via her friend Ursula)

12 oz bag cranberries, picked over
1/2 c honey
2-3 tlbs firmly packed brown sugar
2 3" cinnamon sticks
6 whole cloves
1/4 tsp freshly grated nutmeg
3/4 c water

In saucepan combine cranberries, honey, brown sugar, cinnamon sticks, cloves, nutmeg and water; simmer, covered, stirring occassionally for 5-10 minutes or until cranberries have burst and mixture thickens. Tnasfer to bowl and let cool.

Can be made 2 days in advance

Organic Honey Ginger-Lemongrass Martini, by Jenifer

Begin by making a ginger-lemongrass infused honey:
2 tlbs minced lemongrass
1 tlb peeled, minced fresh ginger
3 tlbs clover honey
1 c water
~Remove outer leaves from leomngrass- cut off top and bottom; mince soft core
~Combine lemongrass, ginger, honey & water in saucepan and bring to slow boil; reduce heat & cook until it becomes a light syrup
~Remove from heat, strain and cool to room temp before using

To make Martini:
1 tsp Ginger lemongrass infused honey
2 oz organic vodka
Crushed Ice
Lemongrass blade and candied ginger for garnish
~Combine infused honey with vodka in cocktail shaker; shake vigorously for about 10 seconds
~Add crushed ice; shake again for another 30 seconds- strain and serve (I like a chlled martini glass) with garnish