Honey Lemon Glaze Recipes
LEMON HONEY GLAZED CARROTS
Baby carrots cooked in a honey, butter, ginger, and lemon glaze. This goes really well with peppercorn steak and cheesecake.
Provided by VVMYRSS
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Bring carrots and enough water to cover to a boil in a saucepan; reduce heat to medium-high and continue to simmer until carrots are tender, about 10 minutes. Drain and set aside.
- Melt butter in a large skillet over low heat; stir in honey. Add lemon juice and ginger. Increase heat to medium and stir in carrots until well coated. Continue cooking until thickened, about 5 minutes more.
Nutrition Facts : Calories 182 calories, Carbohydrate 20.4 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 3.3 g, Protein 0.9 g, SaturatedFat 7.3 g, Sodium 169.7 mg, Sugar 16.2 g
HONEY-LEMON ASPARAGUS
Everyone who tastes my glazed asparagus takes a second helping, so I usually double the recipe. For another option, try using a root vegetable like turnip or parsnip. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 1-2 minutes or just until crisp-tender. Drain and pat dry., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 2 minutes or until slightly thickened. , Transfer asparagus to a large bowl; drizzle with glaze and toss gently to coat. If desired, sprinkle with additional sea salt.
Nutrition Facts : Calories 73 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 276mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
HONEY GLAZED LEMON CHICKEN
Citrus fruits go very well with chicken. Like my another dish "Crispy Orange Chicken", it doesn't require extra oil to cook but uses chicken fat from the thigh skin. After pan-frying and baking, the entire skin fat would come out. You get not only crispy skin but also tender and delicious chicken thigh. Plus, using real lemons to make sauce is a lot better than a packed product. Who knows what's in it? Anyway, enjoy this recipe. I think you'll love it!
Provided by RuPei
Categories Chicken
Time 40m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Rub chicken thighs with sea salt and ground black pepper. Refrigerate until ready to use.
- Combine lemon zest, lemon juice, white sugar and 1 cup water. Set aside.
- Combine corn starch and 1/3 cup water. Set aside.
- Heat a large non-stick skillet over a little higher than medium heat. Pan-fry chicken thighs (skin side down first) without oil until both sides become golden brown, about 5-8 minutes each side.
- Transfer chicken thighs to a roasting rack. Bake for about 30 minutes or until center reaches 165°F.
- Return to skillet. Keep about 1 tablespoon oil and turn on heat over medium high. Stir in lemon juice mixture and bring to boil. Reduce heat to medium, stir in honey and corn starch mixture. Cook until thick.
- Turn off heat. Stir in cilantro or parsley. Pour over chicken thighs. Use sliced lemon for garnish.
- Serve immediately.
HONEY-LEMON GLAZE
Make and share this Honey-Lemon Glaze recipe from Food.com.
Provided by Shirl J 831
Categories Sauces
Time 5m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients and mix well.
Nutrition Facts : Calories 1069.8, Fat 0.2, SaturatedFat 0.1, Sodium 4.5, Carbohydrate 276.6, Fiber 0.4, Sugar 270.3, Protein 0.3
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