Spicy Honey Walnut Chicken

I’m typically not much of a honey lover.  However, I happened upon this spicy version of honey at Magnolia Emporium a few months ago called MIke’s Hot Honey.  I used it in a shrimp recipe that received rave reviews.  I decided to see what I could create with chicken.  Keep in mind you could substitute the chicken with shrimp, pork, salmon or even beef.  

Spicy Honey Walnut Chicken

Start by creating a marinade for your chicken…I used organic chicken tenders that I cut into pieces.  In a bowl, combine 3 TBLS of Mike’s Hot Honey, 1/2 cup olive oil, 2 to 3 TBLS of paprika, a few dashes of hot pepper flakes, 3 to 4 cloves of minced garlic, 2 TBLS of orange blossom honey, the juice of one lemon, and salt/pepper.  Add the chicken and allow to marinate for an hour or longer, if you have the time.  

 

Chicken with Marinade

While the chicken is marinating, prepare you favorite rice.  I used Jasmine rice for this recipe. Next, take about 3/4 pound of fresh green beans, cut off ends and chop into 1″ pieces.  When chicken is ready, heat a cast iron skillet to medium high with about 1 tsp of coconut oil.  Add the green beans and sear for about 4 minutes.  They should turn slightly golden brown, but still have that snap. Remove green beans and reserve.  To the same pan, add about 1 Cup of walnuts and brown for about a minute…be sure to watch these carefully and keep stirring. Nuts can burn easily.  Remove nuts from pan and reserve with the green beans.

Once the walnuts have been removed, add the chicken with the marinade to the cast iron skillet and brown until chicken is fully cooked and marinade has carmelized.  This should take about 6 to 8 minutes.  

Once chicken is fully cooked, add back the green beans and walnuts…toss to heat through and serve on top of your cooked rice and ENJOY!

Spicy Honey Shrimp with Shaved Brussel Sprouts

I love creating recipes with super fresh ingredients.  I love it even more when I am unsure about the combination of ingredients and it turns out to be amazing.  Who would ever think that shrimp and brussel sprouts can be combined to make one incredible dish?  Here it is…and you are going to love it!

Start with 1 lb. of high-quality shrimp.  Of course, I got these beauties from The Carolina Food Market. These fresh, local NC shrimp are 16/20 count, uncooked, peeled and deveined.  You can purchase the majority of these ingredients from The Carolina Food Market.  I love the convenience of one-stop shopping this market now has to offer.  

Place the shrimp in a bowl.  Season with coarse salt and pepper.  Add 1 1/2 TBLS of Mike’s Hot Honey, (see website for retail locations).  I purchased mine at the fabulous Magnolia Emporium. Add 1 1/2 TBLS of orange blossom honey, 5 to 6 cloves of minced garlic, 2 TBLS of paprika, and about 1 to 2 TBLS of olive oil.  Allow the shrimp to marinate in the fridge for about 15 minutes. Feel free to add more/less of the above ingredients.  I am not one to measure much, so if I think it needs more honey, paprika, etc., I just throw it in.  It should look similar to this:

Take about 20 brussel sprouts, cut off ends and slice.  I make about three slices per sprout. Once sliced, break apart.  Heat a cast iron skillet with a touch of olive oil to medium-high. Place brussel sprouts in pan and start to brown.  Do NOT BURN!

It takes about 8 minutes for the brussel sprouts to brown.  Keep and eye on them and continue turning them as they are browning.  Once browned, add the shrimp with the marinade.  Turn down the heat just slightly.  Shrimp will start to turn pink and the marinade with begin to caramelize.  Continue to stir, so as not to burn.  It should only take about 3 to 4 minutes for the shrimp to cook.  Do not overcook your shrimp.  Remove from heat and enjoy as is, or pair with jasmine rice.  You can view me preparing this dish on my Facebook page, Charlotte Fashion Plate.  ENJOY!