Sunnys Honey Who Pecanned The Bird Recipes

'FLIP THE BIRD' ROAST CHICKEN

Steps:

• Preheat the oven to 450 degrees F. Remove any giblets or innards from the chicken and rinse the chicken under cool water. Pat it dry both inside the cavity and over the skin, then trim away any excess or floppy skin and fat and gently cut out the wishbone with a paring knife (this is located beneath the "V" at the top of the chicken breast).
• Combine the olive oil, onion powder, salt, pepper and garlic in a small bowl and stir together with a fork to form a paste.
• Tuck the chicken's wing tips underneath the back of the breasts. Starting at the top of the breast, slide your fingers underneath the chicken skin, working to loosen the skin from the meat all over the bird, including around the legs and thighs. (Work slowly, and take extra care not to tear the skin.)
• Reserve 1 tablespoon of the spice rub, then rub the rest of the spice mix underneath the loosened skin all over the meat. (Be sure to try to reach the leg and thigh meat!) Rub the reserved tablespoon of spice mix all over the top of the chicken skin. Cross the chicken legs and tie them together at the bone with butcher's string.
• Scrunch a 12-inch piece of heavy-duty aluminum foil together and shape into a ring about 3 inches in diameter. Place the foil ring in the center of a roasting pan and set the chicken on top of it, breast-side up.
• Place the pan in the center of the oven and roast 35 minutes. Remove the whole pan from the oven and use a pair of strong tongs to flip the entire chicken over so that it now rests on the foil ring breast-side down (wing tips up). Return the pan to the oven and roast until a meat thermometer inserted into the thickest part between the leg and thigh reads 165 degrees F, 10 to 15 minutes longer.
• Remove the pan from the oven, flip the chicken back to breast-side up and tent a piece of aluminum foil over the top of the chicken. Allow the chicken to rest for at least 15 minutes before carving.
• Garnish with chopped parsley and lemon wedges.

SUNNY'S EASY CHICKEN TACO SKEWERS

Steps:

• For the sauce: In a small bowl, whisk together the lime juice, orange or pineapple juice and hot honey. Set aside.
• For the skewers: Preheat a grill, cast-iron grill, griddle or pan over medium-high heat.
• In a medium bowl, add the chicken, pineapple, jalapeños and oil and toss to coat. Add the elote seasoning and a couple grinds of black pepper and toss again. Add to metal skewers in any order, but I prefer adding all of the same thing on one skewer.
• Cook on all sides until the chicken is cooked through and the pineapples and jalapeños are charred, 10 to 12 minutes, turning every couple of minutes. Brush the skewers with the sauce halfway through and again when they're done.
• Transfer the skewers to a cutting board. Remove the skewers and roughly chop the chicken, pineapples and jalapeños together. Transfer to a serving bowl.
• For the tacos: In a medium bowl, combine the onions and cilantro. Place some taco filling in a warm tortilla and top with some onion-cilantro mixture, a squeeze of lime juice and a few shakes of hot sauce if using.

HUMMINGBIRD FOOD

Steps:

• Bring the water to a boil.
• Take the water off the heat and add the sugar.
• Stir to dissolve completely.
• Let the nectar cool.
• Place in a clean hummingbird feeder and hang outside for the birds.
• Note:.
• Change the food at least every three to five days with a new batch to keep it fresh. Remember don't use food coloring.
• Check the bird feeder regularly and every time you change the food to see if any gray mold has formed inside the feeder base, or, any ants have crawled inside to get at the sugar water.
• If you see any take the feeder down and throw the bird food away. It's not good for the birds to drink this. Chances are they won't drink it anyway.
• Clean the hummingbird feeder by rinsing with warm water. Then, put a few drops of bleach into the water inside the feeder and clean with a bottle brush.
• Once clean, rinse thoroughly with fresh water and let dry.
• Fill up with new food and place outside.
• The birds will love you for it!

SUNNY HONEY CANDY (NO COOK)

Steps:

• Blend honey and peanut butter together in bowl.
• Gradually add dry milk, mixing well.
• Mix in raisins and nuts.
• Shape into log (use waxed paper to make this a little easier). Wrap tightly and store in refrigerator.
• To serve, cut into 1/2-inch slices.

PARFAIT: SUNNY HONEY RECIPE BY TASTY

Steps:

• Spread the yogurt evenly in the bottom of a trifle glass. Top with the nuts and seeds, berries, honey, and dark chocolate.
• Enjoy!

SUNNY'S HONEY DIJON CHICKEN

Steps:

• In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste.
• Mix well and put the mixture into a large plastic resealable bag.
• Add the chicken, seal the bag and shake to incorporate.
• Refrigerate at least 2 hours.
• Preheat the grill to medium heat.
• Remove the chicken from the bag and arrange it on a well-oiled grill.
• Cook until a nice crust forms on both sides, about 4 to 5 minutes per side.
• Let the chicken rest on a serving platter for 10 minutes before serving.
• Serve with lime wedges.