We know that the transition to fall can be tough. After leisurely summer days with little on the agenda and casual dinners on the deck, it can be quite a shock to get back into a jam packed routine. What you need are easy honey recipes that you can whip together easily to cook in the slow cooker or throw in the Instant Pot.
Here’s three that we hope you’ll love!
Don’t be scared off by the word sriracha in the title of this recipe. You’re in control! Increase/decrease the heat by adjusting the amount of sriracha you use!
2 lbs ground turkey
3 green onions, finely chopped
2 cloves garlic, minced
¾ cup panko crumbs
1 tsp. salt
1 tsp. pepper
6 tsp. olive oil, divided
Honey Sriracha sauce
4 cloves garlic, minced
5 Tbsp. BeeMaid Honey
3 Tbsp. hoisin sauce
2 tsp. sriracha sauce
2 Tbsp. soy sauce
2 tsp. sesame oil
¼ cup cold water
3 tsp. corn starch
2 tsp. toasted sesame seeds
In a large bowl, add the ground turkey, green onions, garlic, panko crumbs, eggs, salt and pepper. Mix just until combined. Do not overmix or meatballs will be tough. Roll turkey mixture into ping pong size balls.
In a non-stick pan, add 2 tsp olive oil on medium heat. Place 1/3 of the meatballs in the pan spaced out so that they have space to brown. If the meatballs are too close together they will steam and it will be difficult to get them nicely brown. Cook for about 3 minutes, rolling balls around occasionally until all sides are nicely browned. Remove from heat and place in a medium bowl or directly in the slow cooker. It is not necessary for the meatballs to be fully cooked. They will finish cooking in the slow cooker.
TIP: Meatballs can be made in advance and stored inside the fridge in an airtight container until the next day, or frozen for up to one month.
Honey Sriracha Sauce
In a medium bowl, add garlic, BeeMaid Honey, hoisin, sriracha sauce, soy sauce and sesame oil. Mix well to combine. In a separate small cup, mix cold water and cornstarch to create a slur. This will work to thicken up the sauce will cooking. Add the cornstarch mixture to the BeeMaid Honey sriracha sauce and mix well. Add or reduce the sriracha amount depending on how spicy you like it. A little sriracha goes a long way!
Add both the meatballs and the BeeMaid Honey sriracha sauce to the slow cooker. Stir to coat every meatball with sauce. Turn slow cooker to high and cook covered for 2 1/2 to 3 hours or until the internal temperature of the meatballs is 165F. During the last half hour of cooking open the lid of the slow cooker slightly by turning the lid a little off to the side or lifting the lid up a bit with a wooded spoon. This will let some of the steam out and allow the sauce to thicken in its final stages. Stir the meatballs to coat evenly with the sauce, sprinkle with toasted sesame seeds and serve immediately over rice or noodles.
TIP: If cooking meatballs from a frozen, set the slow cooker on high and cook for 3 to 4 hours.
The Instant Pot is your friend with this quick and easy meal that uses pantry staples. Serve with brown rice and steamed veggies for a healthy weeknight meal.
1/3 cup BeeMaid Honey
4 cloves garlic, minced
1/2 cup low sodium soy sauce
1/2 cup ketchup
1/2 teaspoon dried oregano
2 tablespoons chopped fresh parsley
1 tablespoon sesame seed oil
4 to 6 bone-in, skinless chicken pieces
salt and fresh ground pepper, to taste
In a small mixing bowl combine honey, minced garlic, soy sauce, ketchup, oregano and parsley; mix until well combined and set aside.
Heat the Instant Pot in sauté mode.
Add sesame oil to the pot.
Season chicken thighs with salt and pepper; arrange in the instant pot and cook for about 2 to 3 minutes per side.
Add the prepared honey garlic sauce to the pot; cover and lock the lid.
Cook in poultry mode for 20 minutes.
Turn off the pot and allow it to release the pressure, about 5 minutes. Transfer chicken to a serving plate and spoon the sauce over the chicken.
Garnish with toasted sesame seeds and green onions if you want to be fancy!
TIP: If you like your chicken skin to be a bit crispy, place chicken on foil lined baking ban and broil for a couple of minutes before serving.
Slow cooker or Instant Pot? The choice is yours with this no fail sweet and sour recipe!
1 1/2 cups water
3 lb boneless pork roast
2 tsp seasoned salt
2 tsp garlic powder
1 1/3 cup balsamic vinegar
1 cup ketchup
1/2 cup packed brown sugar
1/2 cup BeeMaid Honey
2 tbsp Worcestershire sauce
3/4 tsp salt
a pinch of black pepper
2 tsp minced garlic
Add the roast to a slow cooker, if using the Instant Pot, cut roast into 1 pound chunks. Add the water, seasoned salt and garlic powder. IF you’re using a slow cooker, cook on low for 8-10 hours or until falling apart. If you’re using an Instant Pot, cook on high pressure for 1 hour 15 minutes. Just before your roast is ready, add the rest of the ingredients (vinegar through garlic) to a medium saucepan and bring to a boil over medium heat. Boil over medium heat for about 15-20 minutes, until thick and syrupy.
Drain juices from pork. Shred your pork and stir in half of the prepared sauce. Serve the rest of the sauce alongside the pork with buns.