Honeylemonglaze Recipes

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LEMON HONEY GLAZED CARROTS



Lemon Honey Glazed Carrots image

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

1 pound baby carrots
water to cover
¼ cup butter
2 ½ tablespoons honey
1 tablespoon lemon juice
⅛ teaspoon ground ginger

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 GLAZE



Honey-Lemon Glaze image

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

1 cup icing sugar
1/2 teaspoon minced lemon zest
1 tablespoon honey
1 tablespoon lemon juice

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

HONEY-GLAZED BAKED SALMON



Honey-Glazed Baked Salmon image

I got this recipe from a friend and, as a new cook, it is easy to make and delicious to boot! Even when I make this recipe with fewer pieces of salmon (2 small salmon filets), I still make the same amount of honey glaze, because it is so delicious and I prefer having more sauce rather than not enough.

Provided by Jacob

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 40m

Yield 4

Number Of Ingredients 10

⅓ cup honey
⅓ cup thinly sliced green onions
2 tablespoons soy sauce
2 teaspoons sesame seeds
1 teaspoon minced garlic
1 teaspoon minced onion
¾ teaspoon ground ginger
½ teaspoon crushed red pepper flakes, or more to taste
½ teaspoon red pepper flakes, or more to taste
4 salmon fillets

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Mix honey, green onions, soy sauce, sesame seeds, garlic, onion, ginger, and red pepper flakes in a small bowl until blended.
  • Place salmon in single layer in a 9x13-inch baking dish. Spoon honey mixture evenly on top of salmon; the mixture will run off, but try to coat the fish with a thin layer all over.
  • Roast salmon in the preheated oven, basting salmon with the sauce at least once, until fish flakes easily with a fork, about 20 minutes.

Nutrition Facts : Calories 290.9 calories, Carbohydrate 25.8 g, Cholesterol 56.5 mg, Fat 12 g, Fiber 0.8 g, Protein 21 g, SaturatedFat 2.4 g, Sodium 508.8 mg, Sugar 23.7 g

LEMON GLAZE



Lemon Glaze image

Use this glaze atop our Lemon Cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 2

2 cups confectioners' sugar
2 tablespoons finely grated lemon zest, plus 1/3 cup fresh lemon juice

Steps:

  • In a medium bowl, whisk together confectioners' sugar and lemon zest and juice until smooth.

HONEY GLAZED LEMON CHICKEN



Honey Glazed Lemon Chicken image

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

7 chicken thighs
1 tablespoon low sodium salt
2 tablespoons ground black pepper
2 lemons, zest and juice of them
4 tablespoons white sugar
1 cup water
1 tablespoon cornstarch
1/3 cup water
3 tablespoons honey
1/2 cup cilantro, chopped, use parsley if prefer
1/2 lemon, sliced for garnish

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.

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