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!

Pan Seared Halibut with Crispy Skin

Another incredible dinner! I made Pan Seared Halibut w/ Crispy Skin, Flash fried Calamari and Cannellini Bean Salsa. The Halibut and Squid are of course from my spot Carolina Fish Market. Here is my how-to:

Pat the fish to dry and season with salt & pepper. To make the skin crispy, mix rice flour and cornstarch then lightly dust the skin side of the halibut in the flour mixture. In a pan with a little olive oil, sear the halibut skin side down till crisp, then turn to finish.

The Squid I cut into Calamari rings and marinate in lemon juice for about 30 minutes. Then using a mixture of rice flour and all purpose flour I add cayenne, paprika, salt and pepper. Separate flour mixture into two bowls. The calamari gets tossed around in the first bowl of the flour mixture, then placed into heavy cream. Then the calamari goes into the second bowl of flour mixture. Heat canola oil, then flash fry the calamari until golden. It comes out so tender with an unbelievable crispy crunch.

Last I make my Cannellini Bean Salsa which is a great summer salad, and easy to prepare. For this salad you will need cooked cannellini beans (fresh or canned), diced Roma tomatoes, minced garlic, fresh corn off the cob, fresh basil, olive oil, and salt & pepper. Combine everything and serve.

I made sauteed spinach to nestle my Carolina Fish Market Halibut on and garnished the dish with Calamata olives.

Dinner is done! Thanks as always to Carolina Fish Market, the best fish and seafood market in Charlotte.